Protein Cream of Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/protein-cream-of-potato-soup-recipe/
