Ingredients
| 1 | tablespoon olive oil |
| 1 | onion, chopped |
| 1 | carrot, peeled and grated |
| 3 | cloves garlic, minced |
| 1 | tablespoon Worcestershire sauce |
| 4 | cups chicken broth |
| 2 | cups diced HORMEL® CURE 81® Classic Smoked Boneless Ham |
| 2 | cups diced red potatoes |
| 1 | cup chopped dill pickles |
| 1 | cup pickle juice |
| 1 | handful fresh dill, chopped |
| 1 | cup sour cream |
| 3 | tablespoons flour |
| Salt and pepper, to taste | |
| Garnish: chopped pickles and fresh dill |
Directions
In large saucepan over medium-high heat, heat oil. Add onion and carrot. Cook 3 to 5 minutes or until softened. Add garlic. Cook 30 seconds, or until fragrant. Stir in Worcestershire sauce.
Add broth, ham, potatoes, pickles, pickle juice and dill. Bring to boil. Reduce heat to simmer. Cook 15 to 20 minutes, or until potatoes are tender.
In bowl, whisk together sour cream and flour. Whisk mixture into soup. Cook, stirring, 4 to 5 minutes or until soup is thickened. Season to taste with salt and pepper. Garnish individual bowls with chopped pickles and fresh dill as desired.
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