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Ingredients
1 Tablespoon olive oil
1 Medium onion chopped
1 Cup dill pickles, finely chopped
1 Medium carrot, grated
3 Large red potatoes, skins on, diced
2 (10 oz) Cans chicken broth
1 Cup pickle juice
3 Teaspoons Worcestershire sauce
3 Garlic cloves, minced
Handful fresh dill, chopped
3/4 Pound smoked ham, diced
1/2 Cup sour cream
1 Tablespoon flour
Salt & pepper to taste
Instructions
Add the olive oil to a large pot on medium-high heat. Add the onion and carrot once the oil is hot, saut� for 5 minutes.
Add the remaining ingredients except for the sour cream and flour. Bring to a boil then reduce the heat to medium-low. Simmer for 15 to 20 minutes, or until the potatoes are tender.
Mix the flour into the sour cream until you have a smooth mixture. Stir it into the soup and cook the soup for another 5 minutes, season with salt & pepper to taste. Garnish with extra fresh dill if desired.
Recipe Notes
This soup can turn out a bit salty for some people (depending on the salt in the pickle juice) so I suggest using low-sodium chicken broth if that's a concern for you.