This Cottage Cheese Potato Soup is creamy, filling, and super easy to make! It features soft potatoes mixed with rich cottage cheese, creating a comforting bowl of goodness.
I’ve got to say, the blend of flavors here is like a warm hug on a chilly day. I like to add some herbs on top—because let’s be real, a little green makes everything better!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold for their buttery texture. If you’re looking for a quicker option, you can use pre-diced frozen potatoes. They work well but won’t be as creamy when blended.
Cottage Cheese: This is what makes the soup creamy! If you’re looking for a dairy-free version, you can substitute it with silken tofu for a similar texture.
Bacon: While bacon adds a nice crunch and flavor, you can easily replace it with turkey bacon or even skip it entirely for a vegetarian option. Smoked paprika gives a nice smokiness if you want to keep that flavor.
Cheese: Cheddar is classic here, but feel free to mix it up! Gouda or Monterey Jack work nicely if you want a different taste.
Spinach or Kale: Both are great for nutrition. If you don’t have these, frozen spinach can be used. Just make sure to thaw and drain it well first!
How Do I Blend the Soup Without Making a Mess?
Blending hot soup can be tricky, but here’s how to do it smoothly:
- If you’re using a regular blender, let the soup cool slightly to avoid splatters. Blend in small batches, filling the blender halfway at most.
- Use a towel or a lid to cover the blender, but don’t seal it tightly. Allow steam to escape!
- If you’re using an immersion blender, stick it into the pot and pulse it at the bottom before moving it up to blend the rest.
This technique helps you achieve that perfect creamy texture while keeping your kitchen clean. Happy blending!
Cottage Cheese Potato Soup
Ingredients:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 cup cottage cheese
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1/2 cup shredded cheddar cheese
- 3 strips bacon, cooked and crumbled
- 1/2 cup chopped fresh spinach or kale
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional garnish: additional shredded cheese, chopped green onions or parsley, bacon bits, and ground black pepper
How Much Time Will You Need?
This cozy soup will take about 10 minutes to prep and around 30 minutes to cook, making it a total of about 40 minutes from start to finish! Perfect for a weeknight dinner or a weekend treat!
Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until it’s translucent, which should take about 5 minutes. Then add the minced garlic and let it cook for another 30 seconds until it smells amazing!
2. Cook the Potatoes:
Next, add your diced potatoes and broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer. Cover the pot and cook for about 15-20 minutes, or until the potatoes are nice and tender when you poke them with a fork.
3. Blend the Soup:
Using a blender or an immersion blender, carefully blend about half of the soup until it’s smooth. The goal is to create a creamy base while leaving some potato chunks for a fun texture. Once blended, return the mixture back to the pot.
4. Add Creaminess:
Now, stir in the cottage cheese, milk (or cream), shredded cheddar cheese, and dried oregano. Cook the soup over low heat, stirring frequently, until the cheese is melted and everything is heated through. Just remember, don’t let it boil after adding dairy—this keeps it creamy!
5. Add Greens:
Add the chopped spinach or kale and give it a couple more minutes to wilt. This step adds some fresh flavor and color to your soup!
6. Season & Serve:
Finally, taste your soup and season it with salt and freshly ground black pepper to your liking. Serve it hot and top it off with the crumbled crispy bacon, extra cheese, and fresh herbs or green onions if you like. Enjoy!
Your rich, creamy Cottage Cheese Potato Soup is ready to warm you up. Happy cooking!
Can I Use Low-Fat Cottage Cheese Instead?
Absolutely! Low-fat cottage cheese will work just fine in this recipe. It might slightly change the creaminess, but your soup will still be delicious and a bit lighter!
How Can I Thicken the Soup Further?
If you prefer a thicker soup, you can add a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir this in after you’ve added the cottage cheese, and cook for another few minutes until it thickens.
Can I Add Other Vegetables?
Yes, feel free to customize your soup by adding other vegetables like carrots, celery, or even corn! Just sauté them along with the onion and garlic in the beginning, adjusting the cooking time as necessary.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it up gently on the stove over low heat. You might want to add a splash of broth or milk to refresh its creaminess!
