In large soup pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until potatoes are tender. Add pickles and continue to boil.
In medium bowl, stir together flour, yogurt and water to make a paste. Vigorously whisk yogurt mixture, a bit at a time, into soup. (This will break up some of the potato which is okay. This will also thicken the soup.)
Add pickle juice, Old Bay, and peppers. Cook 10-15 minutes more and remove from heat.
*Pickle juice varies in saltiness. Taste soup after adding pickle juice to determine if more salt is needed.
MyWW Green 10 point, MyWW Blue 10 points, MyWW Purple 8 points