Servings: 8

5-1/2 cups chicken broth 5-½ cups chicken broth
1-3/4 lbs russet potatoes, peeled and quartered 1-¾ lbs russet potatoes, peeled and quartered
2 cups chopped carrots, smaller dice 2 cups chopped carrots, smaller dice
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills) 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter ½ cup unsalted butter
1/2 cup all-purpose flour ½ cup all-purpose flour
1 cup sour cream 1 cup sour cream
1/4 cup water ¼ cup water
2 cups dill pickle juice* 2 cups dill pickle juice*
1-1/2 teaspoons Old Bay seasoning 1-½ teaspoons Old Bay seasoning
1/2 teaspoon table salt ½ teaspoon table salt
1/2 teaspoon coarsely ground pepper ½ teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper ¼ teaspoon cayenne pepper
Optional garnishes: sliced dill pickles, fresh dill and black pepper Optional garnishes: sliced dill pickles, fresh dill and black pepper

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, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.  *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.