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Ingredients
5 1/2 Cups chicken broth
1 3/4 Pounds russet potatoes, peeled & quartered
2 Cups carrots, diced
1 Cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 Cup unsalted butter
1/2 Cup all-purpose flour
1 Cup sour cream
1/4 Cup water
2 Cups dill pickle juice
1 1/2 Teaspoons Old Bay seasoning
1/2 Teaspoon coarsely ground pepper
1/4 Teaspoon cayenne pepper
Garnish (optional)
Sliced dill pickles
Fresh dill
Black pepper
Instructions
In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.