| 5 ½ cups | Chicken broth |
| 1 ¾ pounds | Russet potatoes, peeled and quartered |
| 2 cups | Sliced carrots |
| 1 cup, plus more slices for garnish | Proper's Pickle Dill Pickle Slices, chopped * |
| ½ cup | Unsalted butter |
| ½ cup | Alll-purpose flour |
| ¼ cup | Water |
| 1 cup (or to taste) | Dill pickle juice |
| 1 ½ teaspoons | Old Bay seasoning |
| ½ teaspoon (or to taste) | Salt |
| ½ teaspoon | Coarsely ground black pepper |
| ¼ teaspoon | Cayenne pepper, optional |
| Garnishes: |
| Proper's Pickle Slices |
| Fresh dill |
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In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add chopped pickles when potatoes are almost done.
Remove soup from heat.
In a medium bowl, stir together flour, sour cream and water, making a paste.
Vigorously whisk 2 Tablespoons at a time of the sour cream mixture into soup.
Check the seasoning for saltiness and adjust salt measurement if needed.
Add pickle juice, Old Bay, salt, pepper and cayenne.
Cook 5 more minutes and remove from heat.
Serve immediately. Serves 6 - 8.
" If you like spice, use Proper's Pickle Slices with Habanero Chili.
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