Ingredients & Directions
5 1/2 cups chicken broth
1 3/4 pounds russet potatoes, peeled and quartered
2 cups carrots, chopped
1 cup dill pickles, chopped (about 3 pickles)
1/2 cup unsalted butter
1/2 cup flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice
1 1/2 teaspoon Old Bay seasoning
1/2 teaspoon salt, to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon cayenne pepper
In a large pot, combine broth, potatoes and carrots. Bring to a boil and cook until potatoes are tender.
Add pickles and continue to boil.
Melt butter in a saucepan over medium heat. Whisk flour into melted butter until smooth.
Remove saucepan from heat. Stir water and sour cream into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly.
Combine with soup in pot. Add pickles juice and seasonings.
Cook another 5 minutes and remove from heat.