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Protein Cream of Potato Soup Recipe

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4.8 from 77 reviews

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.

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 tbsp avocado oil
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  1. 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.
  2. Add potatoes and broth: Add the diced potatoes, vegetable broth, salt, and black pepper to the pot. Stir to combine all ingredients well.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://alinacooks.com/protein-cream-of-potato-soup-recipe/