Dill Pickle Soup
-5 1/2 cups chicken or veggie broth
-1 3/4 lbs russet potatoes, peeled and roughly chopped
-2 cups carrots, chopped
-1 jar Kosher Dill or Spicy Dill Pin Up Pickles, chopped (~1 cup)
-1/2 cup unsalted butter
-1/2 cup all-purpose flour
-1 cup sour cream
-1/4 cup water
-Brine from 2 jars of Pin Up Pickles (~2 cups)
-1 1/2 tsp Old Bay seasoning
-1/2 tsp salt
-1/2 tsp coarsely ground pepper
-1/4 tsp cayenne pepper
Garnish (optional): sliced dill pickles, fresh dill, black pepper
In a large pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream, and water, making a paste. Vigorously whisk sour cream mixture (2 Tbsp at a time) into soup. It's ok to break up some potatoes. Flour lumps may form, but with further whisking and cooking they will disappear.
Add pickle juice and seasonings. Cook for 5 more minutes and remove from heat. Serve immediately.