Step 1

In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.

Step 2

Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.

Step 3

Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.

Step 4

Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.

Step 5

Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.

Step 6

Remove from the heat, and serve immediately garnished with fresh dill.