Dill Pickle Soup - edible Southeastern Massachusetts

Ingredients

• 48 oz. of chicken broth
• russet potatoes ((couple good sized, peeled and quartered))
• 1 cup sour cream
• ½ cup flour
• 1 large kosher dill pickle (diced (whole pickles available at PPC))
• 2 cups pickle brine (kosher dill brine available at PPC)
• 1 stick unsalted butter
• ¼ cup of water
• ½ teaspoon of salt
• ½ teaspoon of pepper
• ½ teaspoon of Old Bay Seasoning