Dice the onion, carrots, and celery into small, even pieces. Mince the garlic, chop the potatoes into small chunks, and cut the dill pickles into small pieces. Finely mince the fresh dill.

In a large soup pot or Dutch oven over medium heat, add a drizzle of olive oil. Sauté the onions, celery, and carrots for about 5 minutes until soft and fragrant.

Incorporate the minced garlic and butter into the pot, sautéing for another 1-2 minutes until fragrant.

Mix the chopped potatoes into the sautéed vegetables, ensuring they are well-combined.

Sprinkle in the flour, mixing until evenly combined to help thicken the soup.

Gradually add the chicken stock, chopped dill pickles, pickle brine, fresh dill, bay leaves, and all seasonings (salt, pepper, garlic powder, and onion powder). Stir well and bring to a low simmer. Cover and let cook for 15-20 minutes.

Once the potatoes are fork-tender, turn off the heat. Gently fold in the sour cream and shredded Havarti cheese while stirring continuously until everything is melted and creamy.

Conduct a final taste test, adding more seasoning if necessary. Serve hot, garnished with additional sour cream, fresh dill, and a sprinkle of red pepper flakes.