INGREDIENTS
2 cups
Carrots
1 cup
Russet potatoes
5 1/2 cups
Progresso chicken broth
1 cup
Baby dill pickles
1/2 cup
Dill pickle, juice
1 dash
Cayenne pepper
1 cup
Flour
1 1/2 tsp
Old bay seasoning
1/2 tsp
Pepper
1/2 tsp
Salt
1
Pita chips
8 tbsp
Butter
1
Cheddar cheese, Grated
1 cup
Greek yogurt, plain fat-free