In a medium bowl whisk together the vegan yogurt or sour cream, 1/4 cup of veggie bullion, all-purpose flour, and 3 tablespoons of dill pickle juice.
Heat the vegan butter in a large non-stick pan or dutch oven over medium heat.
Add onions, allow them to brown, approximately 6 minutes, then and carrots and celery, and cook until vegetables begin to soften approximately 7 minutes. Add the crushed garlic, stir for 40 seconds. Stir in dill pickles and cook for 3 more minutes.
Add the potatoes, salt, pepper, nutritional yeast, the sour cream and flour mixture, and the broth and bring to a boil. Once boiling, reduce heat to medium-low and cook for 10 minutes or until the potatoes are cooked through
Remove from the heat, and serve immediately garnished with fresh or dry dill and vegan sour cream or unsweetened vegan yogurt.