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