This creamy Cottage Cheese Potato Soup is a warm hug in a bowl! With potatoes, tasty herbs, and rich cottage cheese, it’s both comforting and filling.
It’s super easy to make, which is great on busy days! I often top it with crispy bacon bits for that extra crunch—yum! What’s your secret ingredient? 😄
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their creamy texture when cooked. If you want, you can swap them for Yukon Golds for a slightly butterier flavor. Sweet potatoes can add a nice twist too!
Cottage Cheese: Small curd cottage cheese works best for a smooth consistency. If you’re looking for a dairy-free option, try tofu blended until smooth or cashew cream as an alternative!
Bacon: I love the smoky flavor that bacon adds. For a vegetarian option, use crispy chickpeas or sunflower seeds. You can also skip the meat altogether and add more cheese for flavor!
Broth: Chicken or vegetable broth adds depth. If you need a low-sodium option, look for reduced-sodium broth, or make your own using simmered veggies!
Cheese: Cheddar enhances creaminess. If you want to get fancy, try Gruyère or a sprinkle of blue cheese! For a lighter option, omit the cheese altogether and enhance with fresh herbs.
How Do I Get the Perfect Creamy Texture?
Creating that creamy texture is key to this soup! Here’s how to get it just right:
- Use an immersion blender to blend the soup directly in the pot. If you don’t have one, blend half the soup in a traditional blender, then return it to the pot.
- Blend just enough to get a smooth base while keeping some potato chunks for texture! This adds heartiness to the soup.
- When you stir in the cottage cheese, make sure to do it off the heat or on low heat. This prevents curdling while letting it blend smoothly into the soup.
Taking these steps will give you that rich, creamy soup that makes this dish so enjoyable!
Cottage Cheese Potato Soup
Ingredients You’ll Need:
For The Soup:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 ½ cups cottage cheese (small curd)
- 1 cup shredded cheddar cheese (optional for extra creaminess)
- 1 cup milk or cream
- 3 strips bacon, cooked and crumbled (plus extra for garnish)
- 2 tbsp butter
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 cup fresh spinach or kale, chopped
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Grated Parmesan cheese for garnish (optional)
How Much Time Will You Need?
This comforting Cottage Cheese Potato Soup takes about 10 minutes to prep and around 30 minutes to cook. Overall, you’ll spend about 40 minutes from start to finish, making it a quick and delicious dish for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until they are softened and fragrant.
2. Cook the Potatoes:
Next, add the diced potatoes and pour in the chicken or vegetable broth. Raise the heat and bring the mixture to a boil. After boiling, reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
3. Blend for Creaminess:
Using an immersion blender, carefully blend the soup right in the pot until you achieve a creamy texture but still have some potato chunks. If you don’t have an immersion blender, you can transfer half the soup to a regular blender, blend until smooth, and then return it to the pot.
4. Add Cheeses and Milk:
Stir in the cottage cheese, shredded cheddar cheese (if you’re using it), and milk or cream. Heat the soup gently, stirring, until the cheeses meld and the soup is warm throughout, which should take about 5 minutes. Remember, don’t let it boil!
5. Add Vegetables:
Now, toss in the chopped spinach or kale and cook until they are wilted, which should take about 2-3 minutes.
6. Season and Finish:
Finally, stir in the crumbled bacon (saving some for topping), thyme, salt, and pepper. Taste and adjust the seasoning as necessary for your preference.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with the reserved bacon bits, fresh parsley or chives, and a sprinkle of Parmesan cheese if desired. Serve hot and enjoy this hearty meal with some crusty bread or crackers on the side!
Enjoy your hearty, creamy Cottage Cheese Potato Soup!
Can I Use Different Types of Potatoes?
Absolutely! Russet potatoes are ideal for a creamy texture, but you can use Yukon Golds for a buttery flavor. For a twist, try sweet potatoes—just keep in mind the soup will be naturally sweeter!
Is It Possible to Make This Soup Vegetarian?
Yes, simply substitute the chicken broth with vegetable broth and omit the bacon. You can enhance flavor by using smoked paprika or adding more spices like cumin!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup reheats well—just warm it on the stove over low heat, stirring occasionally to maintain creaminess.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. To reheat, let it thaw in the fridge overnight and warm gently on the stove.
