This Cottage Cheese Potato Soup is creamy, cozy, and surprisingly light — and it gets its creaminess without heavy cream. The secret? Blended cottage cheese. It makes the soup rich, smooth, and packed with protein. This is one of those recipes that feels like comfort food but still keeps things balanced.
Why I Love This Recipe
I threw this together on a chilly night with leftover potatoes and half a tub of cottage cheese. I wasn’t expecting much, but it ended up being so creamy and comforting — and I didn’t even miss the cream or butter. Now it’s a go-to when I want something simple but warm and satisfying.
- Only a few basic ingredients
- Creamy without heavy cream or flour
- Protein-packed thanks to cottage cheese
- One pot = less mess
- Feels indulgent but still wholesome
Servings: 4
Cook Time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 290
- Protein: 17g
- Carbs: 32g
- Fat: 11g
- Fiber: 3g
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, peeled and diced (about 3 cups)
- 3 cups vegetable broth
- 1 cup cottage cheese (full-fat or low-fat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh chives, for garnish
Pro Tips
- Use Yukon gold potatoes for the creamiest texture
- Blend the cottage cheese until smooth before adding for best consistency
- If the soup gets too thick, add a splash of broth to loosen it
- Add toppings like crispy bacon, shredded cheese, or green onions
- Reheat gently — don’t boil once the cottage cheese is in
Tools Needed
- Medium pot
- Blender or immersion blender
- Cutting board and knife
- Wooden spoon
- Small bowls for prep
Substitutions and Variations
- Use chicken broth instead of veggie broth for extra flavor
- Add frozen peas or spinach at the end for extra greens
- Use russet potatoes if that’s what you have (just peel them well)
- Top with shredded cheddar for more richness
- Use plain Greek yogurt instead of cottage cheese (a little tangier)
Make Ahead Tips
You can peel and dice the potatoes ahead of time and store them in water in the fridge for up to 24 hours. The soup itself also keeps well for up to 4 days and can be frozen.
How to Make It
Step 1: Sauté the Onion and Garlic
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add 1 diced small yellow onion and cook for 4–5 minutes until soft. Add 2 cloves minced garlic and cook for 1 more minute.
Step 2: Add the Potatoes and Broth
Add 3 cups diced Yukon gold potatoes and 3 cups vegetable broth to the pot. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
Step 3: Blend the Soup
Turn off the heat. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches. Blend until creamy.
Step 4: Blend and Add Cottage Cheese
In a separate blender, blend 1 cup cottage cheese until completely smooth. Stir it into the pot of blended soup. Warm gently over low heat for 2–3 minutes, but do not boil.
Step 5: Serve and Garnish
Ladle the soup into bowls. Top with chopped fresh chives and a few cracks of black pepper. Serve hot.
Leftovers and Storage
Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. You can also freeze it for up to 2 months.
What to Serve With
- Crusty sourdough bread
- Grilled cheese sandwich
- Simple green salad
- Crackers or garlic toast
- Roasted veggies on the side
Why This Recipe Works (Quick Science)
Blending cottage cheese into the soup gives it a thick, creamy texture without needing cream or a roux. Potatoes naturally release starch as they cook, which thickens the soup even more. You get that rich mouthfeel without the heaviness — and extra protein, too.
Common Mistakes
- Not cutting potatoes evenly — they won’t cook at the same rate
- Skipping the blend — you need it to make the soup creamy
- Using low-sodium broth without adjusting salt — taste as you go
- Overcooking the cottage cheese — blend it in last for the smoothest finish
FAQ
Can I use low-fat cottage cheese?
Yes! Full-fat is creamier, but low-fat works just fine.
Can I leave it chunky instead of blending?
Totally. Just mash some of the potatoes with a spoon and skip the blender.
Is this soup freezer-friendly?
Yes. It freezes well — just thaw and reheat gently.
Can I add protein?
You can add cooked bacon, shredded chicken, or even chickpeas for extra protein.
Give It a Try
This soup is pure comfort in a bowl — creamy, warm, and easy to make. If you try it, leave a comment and let me know how it turned out!