5-1/2 C chicken broth
1-3/4 lb russet potatoes, peeled and quartered
2 C chopped carrots (smaller dice)
1 C chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 C unsalted butter
1 C ap flour
1 C sour cream
1/4 C water
2 C dill pickle juice*
1-1/2 tsp Old Bay seasoning
1/2 tsp table salt
1/2 tsp coarsely ground pepper
1/4 tsp cayenne pepper
For garnish:
sliced dill pickles
fresh dill
black pepper