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In a large pot, combine chicken broth, potatoes, carrots and butter.
Bring to a boil.
Reduce to a simmer and cook until the potatoes are tender, about 20 minutes.
Add 1 cup pickles and continue to simmer.
In a shaker, mix water and flour together.
Stir into the pot.
Slowly add in the sour cream while continuing to stir.
Add pickle juice and seasonings.
Increase heat to return soup to a simmer.
Cook for five more minutes. Remove from heat.
Using an immersion blender, blend until smooth.
Add remaining ½ cup of pickles.
Cool and add to a large freezer bag or divide into several medium freezer bags or Souper Cubes.
Thaw.
Reheat on stovetop or in microwave, stirring occasionally.
Garnish with sliced dill pickles, fresh dill, and/or freshly ground pepper.