1-3/4 poundsrusset potatoes (2-3), peeled and quartered
2 cupschopped carrots (smaller dice)
1 cupchopped dill pickles (smaller dice ~ about 3 large whole dills)
1/4 cupunsalted butter
1 cup all-purpose flour
8 oz. sour cream
2 cups dill pickle juice*
1/2 teaspooncoarsely ground pepper
1/4 teaspooncayenne pepper
1. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender, 15-20 minutes. Lightly mash potatoes to break them up. Add pickles and continue to simmer.
2. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup.
3. Add pickle juice, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.