Quick Dill Pickle Soup

Ingredients

• 5 1/2 cups chicken broth
• 1 3/4 pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots
• 1/2 cup unsalted butter
• 1 cup chopped dill pickles
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice
• 1 1/2 teaspoons seafood seasoning (such as Old Bay)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Directions

Combine broth, potatoes, carrots, and butter in a large pot; bring to a boil, reduce heat to medium-low, and cook until potatoes are tender, about 20 minutes. Add pickles to broth mixture and stir to combine.

Whisk flour, sour cream, and water together in a bowl until mixture has a paste-like consistency. Add sour cream mixture, 2 tablespoons at a time, to broth mixture, whisking vigorously after each addition, until soup is smooth and slightly thickened, about 5 minutes.

Stir pickle juice, seafood seasoning, salt, black pepper, and cayenne pepper into broth mixture; return to a simmer and cook until heated throughout, about 5 minutes more.