In a large pot combine, potatoes, carrots, broth, and butter. Bring the pot to a boil and cook until the potatoes are soft. Toss in your pickles and continue to boil.
In a medium bowl, combine flour, sour cream, and water. Stir to create a paste. Mix the sour cream mixture into soup vigorously.
Add pickle juice, Old Bay, salt, pepper, and cayenne. Cook for an additional 5 minutes then remove from heat.
Garnish with fresh dill, serve and enjoy!
Notes
We recommend storing this dill-icious recipe in the fridge a maximum of 3 days.
