Add broth to a large pot, bring to a boil.
Once boiling, add diced potatoes, reduce heat to medium, cook for 10 minutes.
Heat butter in large pan over medium heat. Add onion and carrots, cook until vegetables begin to soften, approximately 7 minutes. Stir in diced dill pickles and cook for 3 more minutes. While vegetables are cooking, in a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
Add sautéed vegetables, sour cream mixture into the pot with potatoes, add salt & pepper and cook for another 5 minutes or until potatoes are tender.
Remove from the heat and serve.Garnish with fresh chopped dill.
