Heat the chicken broth in a saucepan.

Add the diced potatoes and bring to a boil.

Reduce heat and simmer until the potatoes are soft, about 15 minutes.

Peel the pickled cucumbers (if using whole pickles) and grate coarsely.

Melt butter in a skillet over medium heat.

Add the grated cucumbers to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

Add the sautéed cucumbers to the stock and potatoes.

Simmer for another 5 minutes to allow the flavors to meld.

Taste the soup and add pickle juice to achieve the desired level of sourness.

In a small bowl, whisk together the sour cream and flour until smooth.

Temper the sour cream mixture by gradually stirring in a ladleful of hot soup.

Pour the tempered sour cream mixture into the soup and stir to combine.

Heat through gently, but do not allow the soup to boil after adding the sour cream, as it may curdle.

Taste and adjust seasoning with salt and black pepper as needed.

Serve the soup immediately.