In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer.
In a large mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.
Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne.
Cook 5 more minutes, to thicken slightly, and remove from heat. Scoop into bowls and garnish with additional pickles and/or fresh dill. Enjoy!
Notes
Pickle juice can greatly vary in saltiness. Taste the broth before adding salt and only add it as needed.