Easy Potato Soup Recipe (with blended cottage cheese!)
This Easy Potato Soup is made in one pot, ready in about an hour, and packed with the rich, creamy flavor you crave in a comfort food classic. Made with tender potatoes, cheddar cheese, and a few simple ingredients, it’s an easy, satisfying dinner the whole family will love.
As we head into cooler weather, I’m bringing back all of my favorite comfort food recipes, and this homemade potato soup is first on the list. What makes it special is the combination of blended cottage cheese, milk, and cheddar that creates a creamy, cheesy soup without heavy cream. Plus, the potatoes naturally thicken everything up, so there’s no need for flour or cornstarch.
I love serving this creamy potato soup with a fresh slice of my homemade sourdough bread or warm cornbread to soak up every last bite. And if you’re looking for more hearty recipes to add to your dinner rotation, my Creamy Roasted Carrot Tomato Soup and Red Wine Beef Stew are two more favorites for chilly evenings.
How to Make
Add oil, onion, salt, and black pepper to a pot. Cook, stirring often, until the onions are softened and translucent. Add the garlic and cook until the garlic is fragrant.
Add the potatoes, milk, and chicken bouillon paste, and bring to a boil, stirring occasionally.
Allow the potatoes to cook until fork tender.
Once the potatoes are cooked, reduce the heat and mix in the blended cottage cheese and shredded cheddar cheese until melted.
To thicken the soup, use an immersion blender to blend approximately ⅓ – ½ of the potatoes within the soup. You want some of the potatoes to still be intact so don’t blend too much.
Add the shredded carrots and mix to combine.
Serve with your toppings of choice and enjoy!
Tips and Tricks
- Use a mix of potatoes. Yukon gold potatoes add a naturally buttery texture, while russets release starch that helps thicken the soup without flour or cornstarch.
- Blend the cottage cheese first. Use an immersion blender to create a smooth consistency before adding it to the soup. This prevents any noticeable curds.
- Keep an eye on the pot. Milk can foam and boil over quickly, so stir frequently and reduce the heat to a gentle simmer once boiling.
- Shred your own cheddar. Freshly shredded cheese melts more smoothly than pre-shredded varieties, giving the soup a creamier finish.
- Don’t overblend the potatoes. Blend about one-third to half of the soup, leaving plenty of tender potato chunks for texture.
How to Save and Store
Allow leftover potato soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
To reheat, add the soup to a saucepan over medium-low heat, stirring occasionally until warmed through. The soup will naturally thicken as it sits, so add a splash of milk to loosen it up and bring back that creamy consistency.
I don’t recommend freezing this soup since the milk, cottage cheese, and potatoes can separate or develop a grainy texture once thawed.
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If you make the Easy Potato Soup, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Easy Potato Soup Recipe (with blended cottage cheese!)
Ingredients
- 2 Tablespoons Olive Oil
- 1 Large Yellow or White Onion (small diced)
- ½ Teaspoon Salt
- 1 ½ Teaspoon Black Pepper
- 2 Tablespoons Minced Garlic (approximately 6 garlic cloves)
- 3 lbs. Potatoes (peeled and diced (yukon gold or russet potatoes recommended))
- 6 Cups Plain Unsweetened Milk
- 3 Tablespoons Zoup Chicken Bouillon Base or Chicken Bouillon Paste
- 24 oz. Blended Cottage Cheese
- 8 oz. Medium or Sharp Cheddar Cheese (shredded)
- 4 Medium Carrots (peeled and shredded (optional))
Optional garnish:
- Greek Yogurt or Sour Cream
- Shredded Cheddar Cheese
- Sliced Green Onion
- Minced Cooked Bacon
Instructions
- Place a large pot over medium-high heat. Once heated, add the oil, onion, salt, and black pepper. Cook, stirring often, until the onions are softened and translucent (approximately 8 – 10 minutes). A little bit of color on the bottom of the pot is alright, but don’t let the bottom burn.
- Add the garlic and cook for another 2 minutes or until the garlic is fragrant.
- Add the potatoes, milk, and chicken bouillon paste, and bring to a boil, stirring occasionally to prevent the pot from boiling over and to keep the potatoes from sticking to the bottom.
- Once boiling, reduce the heat to a low simmer and allow the potatoes to cook for approximately 12 – 15 minutes or until fork tender. Don’t let the pot boil over or the milk will start to burn on the sides. Continue to stir the soup every so often to prevent the potatoes from sticking to the bottom.
- Once the potatoes are cooked, reduce the heat to low and mix in the blended cottage cheese and shredded cheddar cheese until melted.
- To thicken the soup, use an immersion blender to blend approximately ⅓ – ½ of the potatoes within the soup. You want some of the potatoes to still be intact so don’t blend too much.
- Add the shredded carrots and mix to combine.
- Serve with your toppings of choice and enjoy!
Notes
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You can use all Yukon gold or all russet potatoes if you don’t have both varieties on hand.
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Whole milk creates a richer soup, but 2% milk can be substituted for a lighter option.
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Reduced-fat cheddar cheese works well in place of regular cheddar if preferred.
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The shredded carrots are optional but add subtle sweetness, color, and extra vegetables.
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Adjust the salt at the end, if needed, since the bouillon paste and cheddar cheese already contribute plenty of seasoning.
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