This creamy Cottage Cheese Potato Soup is like a warm hug in a bowl! With fluffy potatoes and rich cottage cheese, it’s both hearty and comforting.
I love how easy it is to whip up this soup. It’s perfect for chilly days, and believe me, you won’t want to stop at just one bowl. Pair it with some crusty bread for a complete meal!
Key Ingredients & Substitutions
Russet Potatoes: These are great for soups since they’re fluffy and creamy when cooked. If you’re in a pinch, red potatoes also work, but they won’t be as creamy. Yukon golds are another excellent choice for a buttery flavor.
Cottage Cheese: This adds creaminess and protein to the soup. For a smoother texture, use small curd cottage cheese. If you’re not a fan, you can substitute with cream cheese or Greek yogurt for a tangy taste.
Bacon: The crispy bacon on top adds great flavor and crunch. You can easily use turkey bacon or omit it for a vegetarian option. Chopped mushrooms can also add a nice umami flavor if you prefer a meatless choice.
Broth: Chicken or vegetable broth provides a nice base flavor. If you want to make it vegetarian, just stick with vegetable broth. Homemade broth is best if you have it!
How Do You Get That Creamy Texture Without Over-Blending?
Finding the right texture is key for this soup! You want it creamy but still chunky. Here’s how I suggest doing it:
- Blend only half of the soup using an immersion blender. This leaves plenty of potato chunks for that satisfying bite.
- If using a regular blender, carefully blend small batches and return them to the pot. Just blend until smooth, but don’t overdo it!
- Stir in the cottage cheese once you’re satisfied with the blending. It adds creaminess and a little savoriness without turning it into a puree.
These small tips can drastically improve your soup’s texture, so take your time with this step!
How to Make Cottage Cheese Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup low-fat cottage cheese
- 1 cup milk or cream
- 1 cup fresh kale or spinach, roughly chopped
For Toppings:
- 4 strips of bacon, chopped
- 2 tbsp olive oil or butter
- Salt and black pepper to taste
- 1 tsp paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe will take around 10 minutes of prep time and about 25 minutes of cooking time. So, in total, you should be enjoying your delicious soup in about 35 minutes!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil or butter over medium heat. Add in your chopped onion and sauté for about 5 minutes, or until they turn translucent. Toss in the minced garlic and cook for another minute until it’s all fragrant and delicious!
2. Combine Ingredients:
Next, add the diced potatoes to the pot and give everything a good stir so the potatoes mix in nicely with the onions and garlic. It’s looking good already, isn’t it?
3. Simmer Away:
Pour in the chicken or vegetable broth and bring it to a boil. Once it starts bubbling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are nice and tender.
4. Cook the Bacon:
While the soup is simmering, grab a skillet and cook your chopped bacon over medium heat until it’s all crispy and golden. Once done, use a slotted spoon to remove the bacon and place it on paper towels to drain off the extra grease.
5. Blend for Creaminess:
Once the potatoes are tender, it’s time to get creamy! Use an immersion blender to partially blend the soup until it’s your desired consistency. If you don’t have one, you can carefully blend half the soup in a regular blender and then return it to the pot. Remember, you want some potato chunks in there!
6. Add the Cottage Cheese and Milk:
Now, stir in the cottage cheese and milk (or cream). Mix it until it’s all fully incorporated and creamy. If you like it a little thinner, feel free to add more milk until it’s just right for you!
7. Add Greens:
Throw in the chopped kale or spinach and cook for another 2-3 minutes until the greens are wilted and vibrant.
8. Season Your Soup:
Now it’s time to season! Add salt, pepper, and paprika (if using) to taste. Give it a little stir and taste to make sure it’s perfect for you.
9. Serve and Top:
Ladle your creamy soup into bowls and top each one with crispy bacon. Don’t forget to sprinkle on some fresh parsley or chives for that extra touch!
10. Enjoy!
Serve hot alongside some crusty bread or crackers for a delightful meal. You’ve made a comforting and creamy Cottage Cheese Potato Soup that’s bound to warm you up!
Enjoy your cooking experience! 🌟
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creamy texture, you can also use Yukon gold potatoes for a buttery flavor or even red potatoes for a firmer bite. Just keep in mind that the texture may vary slightly.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken broth with vegetable broth and omit the bacon. You can add additional seasonings or sautéed mushrooms for a boost of flavor!
Can I Make This Soup Ahead of Time?
Definitely! You can prepare the soup in advance and store it in the fridge for up to 3 days. Just reheat it gently on the stove. If it thickens in the fridge, stir in a little extra broth or milk to bring it back to your desired consistency.
What Can I Use Instead of Cottage Cheese?
If you’re not a fan of cottage cheese or don’t have any on hand, you can use Greek yogurt for a tangy twist, or cream cheese for a richer flavor. Just blend it in until smooth for that creamy texture!
