|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|
|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|
|Proper's Pickle Slices|
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.