Name: Dan Clapson's Dill Pickle Leek and Potato Soup
Ingredients: 1 Tbsp canola oil; 2 medium leeks, trimmed, halved, and thinly sliced (about 3 cups); 1½ cups grated good-quality dill pickles; 2 medium russet potatoes, peeled and diced (about 3 cups); 1 cup brine from good-quality dill pickles; 1 cup + 2 Tbsp water, divided; 6 cups vegetable broth; 1 tsp garlic powder; ½ tsp dried dill; ½ tsp chili flakes; 2 Tbsp all-purpose flour; 2 cups half and half cream; Salt and pepper