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In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
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. This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Dont panic.
Add pickle juice Old Bay salt see below 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. Its possible you will not need any salt or would prefer more or less.
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