To a soup pot, add the olive oil then chopped carrots, celery and onions. Season with salt and pepper then cook 3 minutes over medium heat.
Pour in the chicken stock and pickle juice then add the diced potatoes, dill and Old Bay seasoning. Cover and cook 2 minutes. NOTE: The potatoes won’t be fork tender at this point.
In a small bowl whisk the flour and sour cream together until completely combined. Temper the sour cream by blending 1/4 cup of broth to the sour cream and bringing the sour cream to room temp. Adding cold sour cream to a hot liquid will cause it to curdle.
Add the tempered sour cream mixture to the soup whisking vigorously over medium heat until it’s completely combined then fold in the diced pickles. Simmer until the potatoes are carrots are fork tender.
Taste the soup and adjust salt and pepper as you like. Note often just 1/2 teaspoon of salt to soup enhances the flavor to restaurant quality.
If you’d like a brinier pickle taste, add another 1/4 to 1/2 cup of pickle juice. Once the soup is the flavor you like, stir in a pat of butter for an added silkiness to the soup and serve right away with fresh bread.