The Kitchn: The only potato soup recipe you need for fall
By Meghan Splawn
on
1 quart low-sodium chicken or vegetable broth
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (12-ounce) can evaporated milk
1/4 cup all-purpose flour
Serving options:
Thinly sliced scallions
Cooked bacon or pancetta pieces
Shredded sharp cheddar cheese
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