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In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.
Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
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.
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.
Remove from the heat, and serve immediately garnished with fresh dill.