Protein Cream of Potato Soup Recipe is the kind of cozy dish that feels like a warm hug on a chilly day. It’s creamy, comforting, and surprisingly packed with protein thanks to the cottage cheese and cheddar, making it more filling than your usual potato soup. Whether you’re craving something soothing after a long day or looking for a crowd-pleaser for family night, this recipe fits the bill perfectly. If you love soups that balance rich creaminess with wholesome ingredients, you’re going to adore this one!
Jump to:
What Makes This So Good
This Protein Cream of Potato Soup Recipe nails the perfect balance of creamy texture and savory depth. The cottage cheese brings a gentle tang and a boost of protein that turns this from just a side dish into a satisfying meal. The creamy base is velvety smooth, and the potatoes offer a cozy, hearty body, while the cheddar melt adds cheesy richness that’s just irresistible.
- Big Flavor, Minimal Fuss: A few simple ingredients come together quickly, yet deliver a comforting, rich soup perfect for any occasion.
- Family-Friendly: Mild and creamy, it’s a hit with both kids and adults—perfect for picky eaters or busy weeknight dinners.
- Simple Ingredients: Pantry staples plus fresh veggies make it easy to prep without hunting for specialty items.
- Works Any Night: Whether you’re short on time or craving something slow-simmered and cozy, this soup adapts to your schedule.
Ingredient Guide
Choosing the right ingredients really sets this Protein Cream of Potato Soup Recipe apart. Here’s a quick rundown to help you pick and prep everything just right for the best outcome.
- Avocado Oil: Its mild flavor and high smoke point make it perfect for sautéing without overpowering the soup’s delicate taste.
- Yellow Onion, Celery & Carrot: These classic aromatics build a flavorful base, so dice them evenly for even cooking and that irresistible cozy aroma.
- Garlic Cloves: Fresh and minced finely to infuse just the right punch of warmth and depth.
- Yellow Potatoes: Use waxy potatoes like Yukon Gold for creamy texture that holds together nicely when blended.
- Vegetable Broth: A rich, well-seasoned broth amplifies flavor—homemade or a quality store-bought one works great.
- Milk & Heavy Cream: Combining these ensures a luscious, velvety finish without being overly heavy.
- Cottage Cheese & Cheddar: These boost protein and add creaminess and a subtle cheesy tang that takes the soup to the next level.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Protein Cream of Potato Soup Recipe
Step 1 — Prep & Ready
Start by peeling and dicing your potatoes into roughly 1-inch cubes—this size cooks evenly and blends smoothly. Dice your onion, celery, and carrot to about the same size so they soften together evenly. Mince the garlic finely; it will release its aroma quickly and build that cozy base. While prepping, go ahead and heat your pot over medium heat—you’ll want it warm and ready before you add the oil.
Step 2 — Cook with Confidence
Heat the avocado oil in your pot, then add the diced onion, celery, and carrots. Sauté for 3–4 minutes until the onion becomes translucent and the veggies soften just slightly—you’ll smell that sweet, savory glow filling the kitchen at this point. Toss in the minced garlic and let it cook about a minute more to deepen the flavor, being careful not to brown it too much. Stir in the potatoes, vegetable broth, salt, and pepper, then bring everything to a gentle simmer. Cover the pot and let it simmer for about 15 minutes until the potatoes are tender and ready to melt into that creamy base.
Step 3 — Finish & Serve
Once the potatoes are tender, remove the pot from heat before adding the milk and cream to prevent curdling. Stir them in until everything feels luxuriously smooth. Next, add the cottage cheese and blend the soup with an immersion blender right in the pot until silky smooth. If you don’t have one, carefully blend in batches in a countertop blender—just be cautious with the hot liquid. Return the soup to low heat, then stir in shredded cheddar until it melts fully, creating a rich, velvety finish. Taste and adjust seasoning if needed. Serve warm, topped with chives or crispy bacon crumbles for that perfect finishing touch.
Extra Helpful Tips
I’ve learned a few tricks that make this Protein Cream of Potato Soup Recipe foolproof and extra delicious every time. Don’t rush the sautéing stage—you want those veggies soft and aromatic to build that flavor layer. When blending, use caution with the hot soup, and don’t hesitate to blend in batches if needed. Finally, melting the cheese over low heat ensures a smooth finish without graininess.
- Watch for This Sign: Potatoes should be fork-tender but not falling apart before blending to get that perfect creamy texture.
- Temperature Trick: Adding dairy after removing from heat helps prevent curdling and keeps the soup silky.
- Prep-Ahead Option: Chop all veggies the night before to speed things up, and keep dairy chilled until step 3 for freshness.
- Avoid This Common Mistake: Don’t skip blending thoroughly—you want a smooth base, not a chunky one for the best mouthfeel.
Serve & Enjoy
Easy Enhancements
This Protein Cream of Potato Soup Recipe shines on its own, but feel free to elevate it with a handful of crispy bacon crumbles, fresh chopped chives for brightness, or even a swirl of sour cream for a tangy contrast. A sprinkle of smoked paprika or a dash of hot sauce can add a gentle smoky warmth that pairs beautifully with the creamy base.
Tasty Pairings
Serve this soup alongside a crusty artisan bread or cheddar biscuits for dipping—nothing beats tearing off a piece and soaking up the creamy goodness. Pair with a simple green salad dressed in lemon vinaigrette to lighten the meal, or enjoy a crisp apple cider to complement the savory richness.
Quick Plating Tips
Spoon your soup into warm bowls, then garnish with vibrant green chives or parsley sprinkled right before serving. A few cheese shreds melted on top or crunchy crumbles bring inviting texture and color contrast that makes the bowl feel extra special in a flash.
Store, Freeze & Reheat
Fridge Storage
You can store leftovers in an airtight container in the fridge for up to 3 days. You might notice it thickens a bit as it cools, but stirring in a splash of milk or broth while reheating quickly restores that creamy texture you love.
Freezer Friendly?
This soup freezes okay, but because of the dairy, the texture can change slightly upon thawing, sometimes becoming a bit grainy. To freeze, cool completely and transfer to freezer-safe containers. Thaw overnight in the fridge and stir well before reheating to improve smoothness.
Reheat Like New
Heat gently over low-medium heat on the stove, stirring frequently to prevent scorching. Add a splash of milk or broth as needed to loosen the texture. You can also microwave in short bursts, stirring in between, which helps keep the soup creamy and delicious instead of drying out.
Protein Cream of Potato Soup Recipe FAQs
You can swap out the milk, cream, cottage cheese, and cheddar for plant-based alternatives like oat milk, coconut cream, and vegan cheese. The texture will be slightly different but still creamy and delicious with robust seasoning.
Carefully transfer hot soup in batches to a high-speed blender, blend until smooth, and return to the pot. Just be cautious of the heat to avoid splatters and burns.
Absolutely! Cooked shredded chicken, crispy bacon, or even cooked lentils make great additions to boost protein and texture without overpowering the soup’s creamy base.
It should be creamy and pourable but thick enough to coat a spoon nicely. You can adjust thickness by adding more broth or cream during cooking or reheating.
Final Flavor Thoughts
I hope you enjoy making and sharing this Protein Cream of Potato Soup Recipe as much as I do. It’s one of those reliably comforting meals that feels fancy but is actually so simple to whip up. If you try it, let me know how you like to customize it—maybe with a spicy twist or a fresh herb toss. And if it hits the spot, don’t forget to leave a star rating or a quick comment. Nothing makes me happier than hearing your kitchen wins!
Print📖 Recipe
Protein Cream of Potato Soup Recipe
A creamy and protein-packed potato soup made with yellow potatoes, cottage cheese, and a blend of milk and cream. This comforting soup is enhanced with sautéed vegetables and melted cheddar cheese for a rich and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 1 ½ lbs yellow potatoes, peeled and diced into 1-inch cubes
Liquids and Dairy
- 4 cups vegetable broth
- ½ cup 2% milk (e.g. Fairlife)
- ½ cup heavy cream
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
Other
- 1 tablespoon avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat and sauté vegetables: Heat the avocado oil over medium heat in a large pot or Dutch oven. Add the diced onion, celery, and carrots and sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and sauté for an additional minute.
- Add potatoes and broth: Add the diced potatoes, vegetable broth, salt, and black pepper to the pot. Stir to combine all ingredients well.
- Simmer soup: Bring the mixture to a simmer, then cover the pot and allow it to simmer for 15 minutes or until the potatoes are fork-tender.
- Add dairy and blend: Remove the pot from heat. Stir in the milk and heavy cream. Add the cottage cheese, then blend the soup until smooth using an immersion blender. Alternatively, carefully blend the hot soup in batches using a high-speed blender.
- Finish and serve: Return the blended soup to low heat on the stove. Stir in the shredded cheddar cheese until melted and the soup is fully smooth. Serve warm, optionally garnished with chives and/or bacon crumbles.
Notes
- Use an immersion blender for easy blending directly in the pot to avoid transferring hot soup.
- Carefully handle hot soup if using a high-speed blender to prevent splatters.
- Adjust seasoning with additional salt or pepper to taste before serving.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- For a dairy-free version, substitute milk, cream, and cheeses with plant-based alternatives.
Leave a Reply