In a saucepan over medium high heat, cook the onion and garlic in the oil. Once soft, stir in the ham and potatoes. Stir for a few minutes until ham begins to brown then add in the stock cubes and water.
Bring to a boil then simmer, stirring occasionally, until potatoes are tender. Stir in the peas and dill. Cook until warmed though. Serve with a dob of sour cream on top and sprinkle with chives.