INGREDIENTS
5 1/2 cups
chicken broth
1 3/4 lb
. gold potatoes (cut into ½” dice, 3 large potatoes)
2 cups
carrots (small diced)
4 tbsp
. butter
1
bay leaf
1 cup
dill pickles (small diced)
1 cup
pickle juice
1/2 cup
water
1/2 cup
flour
1 1/2 tsp
. kosher salt
1 tsp
. pepper
1 cup
greek yogurt
1 tbsp
. fresh dill (chopped)