Serves 4 to 6
3 cups chicken broth
1 lb russet potatoes (peeled and cubed)
1 cup chopped carrots
1/2 cup chopped dill pickles
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup sour cream
1/4 cup water
1 cup dill pickle juice
1 tsp Old Bay Seasoning
coarsely ground pepper to taste
1/4 tsp cayenne pepper
Combine broth, potatoes, carrots and butter in a large pot. Bring to a boil and then lower heat and cook until the potatoes are tender. Add pickles and pickles juice, continue to simmer.
In a separate bowl, stir together the flour, sour cream and water to make a paste.
Whisk (vigorously) the sour cream mixture (2 Tbsp at a time) into the soup. Some of the potatoes will break apart, but this is okay. Add seasonings and serve, garnish with some fresh dill or pickle slices. You may also want to add salt to taste depending on how salty the pickles and juice are that you are using.
This makes a very thick soup, for a thinner soup add water (about a 1/2 cup at a time until you have the consistency that you prefer.)