40min · 15 servings 2 tablespoons salted butter (28g) 1 large onion, halved and sliced (186g) ¼ cup white wine (60 ml) 6 cups unsalted chicken broth (1.42 liters) 1 cup grated carrot (100g) 4 cups reduced sodium dill pickles, chopped (787g) 1 cup dill pickle juice (236 ml) 5 cups russet potatoes, peeled and diced (775g) 3 ½ cups country ham, diced, optional (540g) 1 cup full-fat sour cream (250g) ½ cup all-purpose flour (60g) 2 teaspoons salt, or to taste 2 teaspoons granulated sugar 1 ½ teaspoons freshly ground black pepper