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Ingredients
5-1/2 cups vegetable broth (use low-sodium if preferred)
1-3/4 lbs russet potatoes, peeled and quartered
2 cups carrots, chopped (smaller dice)
1 cup dill pickles, finely chopped (~ about 3 large dill pickles)
1/2 cup vegan butter or olive oil
1/2 cup all-purpose flour (use gluten-free flour for a GF version)
1 cup unsweetened vegan sour cream (store-bought or homemade)
1/4 cup water
2 cups dill pickle juice
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Optional garnishes: sliced dill pickles, fresh dill, and cracked black pepper
Instructions
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