Easy Potato Soup Recipe (with blended cottage cheese!)
This easy one-pot potato soup is made with tender potatoes, blended cottage cheese, milk, and shredded cheddar cheese for a rich and creamy comfort food dinner. Naturally thickened without flour or heavy cream, it's a simple, satisfying recipe the whole family will love.
Servings 6 servings
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
-
You can use all Yukon gold or all russet potatoes if you don't have both varieties on hand.
-
Whole milk creates a richer soup, but 2% milk can be substituted for a lighter option.
-
Reduced-fat cheddar cheese works well in place of regular cheddar if preferred.
-
The shredded carrots are optional but add subtle sweetness, color, and extra vegetables.
-
Adjust the salt at the end, if needed, since the bouillon paste and cheddar cheese already contribute plenty of seasoning.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!