Dill Pickle Potato Soup
INGREDIENTS
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4 cups chicken broth
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4 cups frozen Southern-style hash browns (small cubes)
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2 cups carrots, finely diced
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1 cup onion, finely diced
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3 large dill pickles, chopped
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1 cup pickle brine
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1 cup sour cream, plus more for garnish
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1/2 cup all-purpose flour
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1/2 stick (1/4 cup) unsalted butter
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1 teaspoon Old Bay seasoning
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1/4 teaspoon cayenne, optional
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Black pepper, to taste
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1-2 dill pickles, sliced, for garnish
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