4 C chicken broth
4 Southern-style hash browns, small cubes, frozen
2 C carrots, finely diced
1 C onion, finely diced
3 large dill pickles, diced
1 C pickle brine
1 C sour cream, plus more for garnish
1/2 C all-purpose flour
1/2 stick (1/4 C) unsalted butter
1 tsp Old Bay seasoning
1/4 tsp cayenne
black pepper, to taste
1-2 dill pickles, sliced, garnish
Melt butter in a large stock pot, over medium heat.
Add hash browns, carrots, and onions.
Cover and allow to soften, stirring occasionally, for 5 minutes.
Add flour. Stir to combine.
Slowly pour in chicken broth and pickle brine. Add diced pickles, Old Bay, cayenne, and black pepper.
Stirring constantly, bring soup to a boil. Reduce heat and cover.
Simmer, stirring occasionally, until carrots are tender, about 10 minutes.
Remove from heat and stir in one C sour cream.
Serve topped with additional sour cream, pickle slices, and fresh dill.