1-First, gather and prep all your ingredients to make things easier this means washing, peeling, and dicing the potatoes and carrots, plus chopping the dill pickles.

2-In a large pot, combine 5-1/2 cups chicken broth, about 1-3/4 lbs russet potatoes (peeled and quartered), 2 cups chopped carrots (smaller dice), and 1/2 cup butter. Bring it to a boil and cook until the potatoes are tender, which takes about 15-20 minutes. This step builds the soup’s hearty base and infuses everything with rich flavors.

3-Next, add 1 cup chopped dill pickles (smaller dice) and let it boil for a few more minutes to blend the tangy elements. In a separate bowl, mix 1/2 cup all-purpose flour, 1 cup sour cream, and 1/4 cup water to create a smooth paste this is your thickening magic. Whisk this mixture into the soup gradually, about 2 tablespoons at a time, to avoid lumps and ensure a creamy texture. Keep whisking vigorously as it boils to help everything incorporate nicely.

4-Then, stir in 2 cups dill pickle juice, 1-1/2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if you want that extra kick. Let it simmer for another 5 minutes to meld all the tastes together.

5-Finally, remove from heat and serve right away, garnished with sliced dill pickles or fresh dill for a pop of color and flavor. For a vegetarian twist, swap the chicken broth here for vegetable broth to keep it light and inclusive.