Dill Pickle Soup

Melt butter in a large stockpot over medium heat. Whisk in flour and cook until the flour just begins to turn from white to a pale beige 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high add dill pickles pickle juice sugar Worcestershire sauce garlic onion salt dill weed curry powder white pepper and bay leaves. Bring to a simmer then reduce heat to medium-low and simmer for 5 minutes whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.