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