Description

Craving a warm, creamy soup that’s both comforting and nutritious? This Cottage Cheese Leek and Potato Soup is your perfect choice! Combining the mild, sweet flavor of leeks with tender potatoes and the protein-packed creaminess of cottage cheese, this soup delivers a smooth, satisfying texture with savory depth.

Ingredients

Here’s what you need to make this Cottage Cheese Leek and Potato Soup. Each ingredient adds to the creamy, savory, and earthy magic.

Butter (2 tablespoons): Adds richness for sautéing.
Leeks (3, white and light green parts only, sliced): Provide a mild, sweet onion flavor.
Garlic (3 cloves, minced): Infuses aromatic depth.
Potatoes (4 cups, peeled and diced): Create a hearty, starchy base.
Chicken or Vegetable Broth (4 cups): Forms the flavorful soup base (use vegetable broth for vegetarian).
Cottage Cheese (1 cup): Adds creamy texture and protein.
Salt and Pepper (to taste): Seasons the soup to perfection.
Chopped Parsley (for garnish): Adds a fresh, vibrant finish.

Substitutions and Variations

Butter: Swap with olive oil or vegan butter for a dairy-free version.
Leeks: Use 1 large onion or 4 shallots for a different oniony flavor.
Potatoes: Substitute with sweet potatoes or cauliflower for a lower-carb option.
Cottage Cheese: Replace with ricotta, Greek yogurt, or vegan cream cheese for a dairy-free option.
Broth: Use chicken broth for richer flavor or vegetable broth for vegetarian; low-sodium options work well.
Add-Ins: Stir in ½ teaspoon smoked paprika, a pinch of red pepper flakes for heat, or ¼ cup grated cheddar for extra richness.
Garnish: Swap parsley with chives, dill, or a sprinkle of crispy bacon bits (if not vegetarian).

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Instructions

Step 1: Sauté the Aromatics

Melt 2 tablespoons butter in a large pot over medium heat.
Add 3 sliced leeks (white and light green parts only) and 3 minced garlic cloves, and sauté for 5–7 minutes until softened and fragrant.

Tip: Rinse leeks thoroughly to remove dirt; stir occasionally to prevent browning.

Step 2: Cook the Potatoes

Add 4 cups peeled and diced potatoes and 4 cups chicken or vegetable broth to the pot.
Bring to a boil, then reduce heat to low and simmer for about 15 minutes, until the potatoes are tender.

Tip: Dice potatoes into small, uniform pieces for even cooking; test with a fork to ensure tenderness.

Step 3: Blend the Soup

Use an immersion blender to puree the soup until smooth.

Tip: If using a regular blender, work in batches and blend carefully to avoid hot splashes; return to the pot after blending.

Step 4: Add Cottage Cheese

Stir in 1 cup cottage cheese and blend or stir until fully incorporated and creamy.

Tip: Blend lightly for a smoother texture, or stir well for a slightly chunkier consistency if desired.

Step 5: Season and Serve

Season the soup with salt and pepper to taste.
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with chopped parsley.

Tip: For an ultra-smooth texture, strain through a fine mesh sieve after blending (optional).