INGREDIENTS
4 cups
chicken broth
4 cups
frozen Southern-style hash browns (small cubes)
2 cups
carrots, finely diced
1 cup
onion, finely diced
3
large dill pickles, chopped
1 cup
pickle brine
1 cup
sour cream, plus more for garnish
1/2 cup
all-purpose flour
1/2 stick
unsalted butter
1 tsp
Old Bay seasoning
1/4 tsp
cayenne, optional
black pepper,
1
dill pickles, sliced, for garnish