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The Only Potato Soup Recipe You Need for Fall
Ingredients
  • Cooking time: 5 hours to 6 hours
  • 4 pounds russet potatoes (about 8 medium), peeled and diced
  • 4 ounces pancetta, cubed
  • 1 small onion, diced
  • 4 cloves garlic, chopped
  • 1 quart low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt, plus more as needed
  • ½ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • 1 (12-ounce) can evaporated milk
  • ¼ cup all-purpose flour
  • subheading: Serving options:
  • Thinly sliced scallions
  • Cooked bacon or pancetta pieces
  • Shredded sharp cheddar cheese
  • Cheddar cheese crackers, crumbled
Steps
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