In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add chopped pickles when potatoes are almost done.

Remove soup from heat.

In a medium bowl, stir together flour, sour cream and water, making a paste.

Vigorously whisk 2 Tablespoons at a time of the sour cream mixture into soup.

Check the seasoning for saltiness and adjust salt measurement if needed.

Add pickle juice, Old Bay, salt, pepper and cayenne.

Cook 5 more minutes and remove from heat.

Serve immediately. Serves 6 - 8.

" If you like spice, use Proper's Pickle Slices with Habanero Chili.