The Outer Banks Life Recipe of the Week is creamy potato soup. When it’s cold outside, we lean into comfort, and this one tastes just like home. Rich, velvety, and hearty, it’s apt choice for snow days and beyond.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled & diced (Yukon Gold or Russet work great)
- 3 cups chicken or vegetable broth
- 1 cup milk or heavy cream (use cream for extra richness)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp dried thyme (optional but lovely)
- ½ cup shredded cheddar cheese (optional, but highly encouraged)
Toppings (optional but fun)
- Crispy bacon bits
- Chives or green onions
- Extra cheese
- Sour cream
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until soft (about 4–5 min). Add garlic and cook 30 seconds more.
- Add potatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Use an immersion blender to blend until creamy (or transfer carefully to a blender).
Like some texture? Blend only half. - Stir in milk or cream and cheese (if using). Simmer gently 5 more minutes. Taste and adjust seasoning.
- Ladle into bowls and go wild with toppings.
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