Protein Cream of Potato Soup Recipe

Introduction

This Protein Cream of Potato Soup is a rich and comforting dish that combines the heartiness of potatoes with a creamy, cheesy texture. It’s perfect for warming up on a chilly day and packs a good boost of protein thanks to cottage cheese and cheddar.

Ingredients

• 1 tbsp avocado oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 1 ½ lbs yellow potatoes, peeled and diced in 1 inch cubes
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ cup 2% milk (such as Fairlife)
• ½ cup heavy cream
• 1 cup cottage cheese
• ½ cup shredded cheddar cheese

Instructions

1. Step 1: Heat the avocado oil over medium heat in a large pot or Dutch oven. Add the diced onion, celery, and carrot, then sauté for 3–4 minutes until the onion becomes translucent.
2. Step 2: Add the minced garlic and sauté for another minute, releasing its aroma.
3. Step 3: Stir in the diced potatoes, vegetable broth, salt, and black pepper. Bring the mixture to a simmer, then cover and cook for about 15 minutes or until the potatoes are fork-tender.
4. Step 4: Remove the pot from heat and stir in the milk and heavy cream.
5. Step 5: Add the cottage cheese, then blend the soup until smooth using an immersion blender. Alternatively, carefully blend in batches using a high-speed blender.
6. Step 6: Return the blended soup to the pot and heat on low. Stir in the shredded cheddar cheese until fully melted and smooth.
7. Step 7: Serve hot, optionally garnished with chives or bacon crumbles for added flavor.

Tips & Variations

• To make the soup dairy-free, substitute the milk and cream with coconut milk and use a dairy-free cheese alternative.
• For a thicker soup, reduce the amount of broth or add an extra potato while cooking.
• Add crispy bacon bits or a sprinkle of smoked paprika for extra flavor and texture.
• If you prefer a chunkier texture, blend only half the soup and stir in the unblended portion.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use russet potatoes instead of yellow potatoes?

Yes, russet potatoes will work well. They tend to make the soup a bit fluffier and starchy, which can give a slightly different texture but still delicious results.

Is it necessary to use an immersion blender?

An immersion blender is convenient for blending directly in the pot, but if you don’t have one, carefully transfer the soup in batches to a regular blender. Just be sure to vent the lid slightly to avoid pressure buildup from the hot liquid.

Protein Cream of Potato Soup Recipe

Print Recipe

★★★★★

4.6 from 486 reviews

A creamy and protein-packed potato soup featuring a blend of yellow potatoes, cottage cheese, and shredded cheddar, enriched with sautéed vegetables and a smooth texture achieved by blending. This comforting soup is perfect for a hearty meal and offers a satisfying balance of flavors and nutrients.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tbsp avocado oil
• 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 (such as Fairlife)
• ½ cup heavy cream
• 1 cup cottage cheese
• ½ cup shredded cheddar cheese

Seasonings

• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Heat the oil and sauté vegetables: Heat 1 tablespoon of avocado oil over medium heat in a large pot or Dutch oven. Add the diced onion, celery, and carrot, sautéing for 3-4 minutes until the onion becomes translucent and the vegetables are slightly softened. Then add the minced garlic and sauté for another minute to release its aroma.
2. Add potatoes and broth, then simmer: Add the peeled and diced yellow potatoes, 4 cups of vegetable broth, 1 teaspoon of salt, and ½ teaspoon of black pepper to the pot. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot and allow it to simmer for 15 minutes or until the potatoes are tender enough to be pierced easily with a fork.
3. Incorporate milk and cream: Remove the pot from the heat. Stir in ½ cup of 2% milk and ½ cup of heavy cream to enrich the soup’s texture and flavor, preparing it for blending.
4. Add cottage cheese and blend: Add 1 cup of cottage cheese to the soup. Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, carefully transfer the hot soup in batches to a high-speed blender and blend until smooth, then return it to the pot.
5. Melt cheese and finish: Return the blended soup to low heat on the stovetop. Stir in ½ cup of shredded cheddar cheese until it is completely melted and the soup is smooth and creamy. Serve hot, garnished with optional chives or bacon crumbles if desired.

Notes

• Use an immersion blender for easier and safer blending directly in the pot.
• If using a regular blender, blend in small batches and be cautious of hot soup splatter.
• Adjust seasoning with additional salt and pepper to taste before serving.
• For a richer soup, consider using whole milk instead of 2% milk.
• Garnish options like fresh chives or crispy bacon crumbles add texture and flavor contrast.

Keywords: protein potato soup, creamy potato soup, vegetable potato soup, blended potato soup, cottage cheese soup, vegetarian soup, comfort food