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