INGREDIENTS
2 cups
Carrots
1
Dill, fresh
1 3/4
lbs Russet potatoes
5 1/2 cups
Chicken broth
2 cups
Dill pickle, juice
1 cup
Dill pickles
1
Dill pickles
1/2 cup
All-purpose flour
1
Black pepper
1/4 tsp
Cayenne pepper
1 1/2 tsp
Old bay seasoning
1/2 tsp
Pepper, coarsely ground
1/2 tsp
Table salt
1/2 cup
Butter, unsalted
1 cup
Sour cream
1/4 cup
Water