This Cottage Cheese Potato Soup is a warm and cozy dish that’s perfect for chilly days. It’s creamy, hearty, and has the delightful taste of potatoes mixed with tangy cottage cheese.
Plus, it’s super easy to make! I love how it comes together in no time, and my family always asks for seconds. Give it a try on a snuggly evening; you won’t regret it! 🥔
Ingredients & Substitutions
Potatoes: I usually go for Yukon Gold or russet potatoes for their creamy texture. If you want to reduce carbs, you can substitute with cauliflower or turnips for a lighter option.
Cottage Cheese: Small curd is best for a smooth blend, but if you prefer a creamier texture, you can switch to ricotta cheese. For a vegan alternative, silken tofu works well.
Bacon: For a healthier choice, turkey bacon gives a similar flavor. You can also skip this ingredient entirely or use smoky tempeh for a vegetarian option.
Spinach or Kale: Fresh greens add nutrition. If you don’t have them on hand, frozen spinach works too! Just make sure to thaw and drain any excess water before adding.
Cheddar Cheese: The sharp flavor enhances the soup. If you’re lactose intolerant, you might try a dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy.
How Do You Achieve the Creamy Texture in the Soup?
Getting that creamy texture is a key step in making the soup satisfying. Here’s how you can do it effortlessly:
- Start with sautéing the onions and garlic until they’re soft. This releases their sweetness.
- Make sure to simmer the potatoes until tender. This makes them easier to blend into the soup.
- If using an immersion blender, blend just enough to combine; leave some potato chunks for texture. You can also use a blender for a smoother finish.
- Mix in the cottage cheese at low heat so it warms through without cooking too much. This will keep it creamy instead of curdled.
- Always remember to season at the end! Adjust salt and pepper after all ingredients are combined for the best flavor.
How to Make Cottage Cheese Potato Soup?
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 1 cup cottage cheese (small curd)
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 cup chopped fresh spinach or kale
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
For the Toppings:
- 4 strips bacon (or turkey bacon for a lighter option)
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1/4 cup chopped chives or green onions
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, making a total of about 40 minutes. It’s a quick and comforting dish, perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once it’s melted, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. This will add delicious flavor to your soup!
2. Cook the Potatoes:
Add the diced potatoes and broth to the pot. Increase the heat to bring it to a boil, then reduce the heat to a gentle simmer. Let it cook for around 15-20 minutes, or until the potatoes are fork-tender. You want them soft enough to blend but still holding some shape.
3. Prepare the Bacon:
While your potatoes are simmering, cook the bacon in a skillet over medium heat until it’s crispy. Once cooked, remove the bacon from the pan and let it drain on paper towels to absorb excess fat. When it’s cool, crumble it into small pieces and set aside for topping later.
4. Add Creaminess:
Once the potatoes are tender, stir in the milk or cream and the chopped spinach (or kale). Let it cook for another 5 minutes until the greens are wilted and vibrant.
5. Blend the Soup:
Using an immersion blender, carefully blend the soup in the pot until you achieve a creamy consistency, leaving some potato chunks for texture. If you don’t have an immersion blender, you can transfer about half of the soup to a standard blender, blend until smooth, and then pour it back into the pot.
6. Mix in Cottage Cheese:
Lower the heat and mix in the cottage cheese. Stir until it’s well combined and creamy. If you’d like, add shredded cheddar cheese here and stir until it melts into the soup.
7. Final Seasoning:
Give your soup a taste and season with salt and pepper according to your preference. Allow it to simmer gently for a few more minutes, being careful not to let it boil.
8. Serve and Enjoy:
Serve your warm and comforting soup hot! Top each bowl with the crumbled crispy bacon and a sprinkle of chopped chives or green onions for added flavor. Enjoy the delicious blend of the creamy cottage cheese and hearty potatoes!
Can I Use Low-Fat Cottage Cheese?
Absolutely! Low-fat cottage cheese works well in this soup and will still give you a creamy texture. Just ensure it’s smooth before adding it to the soup.
How Long Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of milk or cream if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Substitute for Bacon?
If you’d like to skip the bacon, try using smoked paprika or liquid smoke for that smoky flavor. Chopped mushrooms cooked until golden brown can also add a savory touch as a meat alternative.
