Melt butter in 3 qt soup pot over medium heat. Add onions, celery, ham, and pickles. Cook, stirring frequently, until onions and celery are tender.

Add chicken broth, pickle juice, garlic, celery seed, dill, salt, and pepper. Heat to boiling. Reduce heat to medium low and add heavy cream, sour cream, and cheese. Stir in xanthan gum slowly, gently sprinkling it over the surface to avoid clumps. Cook for an additional 5 to 10 minutes before serving.