High-Protein Cream of Potato Soup Recipe

Introduction

This high-protein cream of potato soup is a comforting and nourishing dish that combines creamy textures with hearty ingredients. It’s perfect for a cozy meal and packs a protein punch thanks to cottage cheese and cheddar. Easy to make and full of flavor, it’s sure to become a family favorite.

Ingredients

• 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 in 1-inch cubes
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ cup 2% milk (such as Fairlife)
• ½ cup heavy cream
• 1 cup cottage cheese
• ½ cup shredded cheddar cheese

Instructions

1. Step 1: Heat the oil over medium heat in a large pot or Dutch oven. Add the diced onion, celery, and carrots and sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and cook for another minute.
2. Step 2: Add the diced potatoes, vegetable broth, salt, and pepper to the pot. Stir to combine, bring to a simmer, then cover and cook for 15 minutes or until the potatoes are fork-tender.
3. Step 3: Remove the pot from heat and stir in the milk and heavy cream. Add the cottage cheese and blend the soup with an immersion blender until smooth. If you don’t have an immersion blender, carefully puree the soup in batches using a high-speed blender.
4. Step 4: Return the blended soup to low heat and stir in the shredded cheddar cheese until melted and fully incorporated. Serve hot, garnished with chives or bacon crumbles if desired.

Tips & Variations

• For a richer flavor, substitute heavy cream with half-and-half or add a splash of sour cream before blending.
• Use Yukon Gold potatoes for a naturally creamy texture without extra thickening.
• Add cooked ham or crispy bacon pieces for extra protein and smoky flavor.
• To make it vegan, replace dairy with plant-based milk and a vegan cheese alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent burning. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this soup?

Yes, you can substitute yellow potatoes with Russet or Yukon Gold potatoes. Yukon Gold works best for a creamy texture, while Russets may result in a slightly thicker soup.

Is it necessary to blend the soup completely smooth?

No, blending until smooth is optional depending on your texture preference. You can leave some potato chunks for a chunkier, more rustic soup.

High-Protein Cream of Potato Soup Recipe

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★★★★★

4.9 from 58 reviews

This High-Protein Cream of Potato Soup is a comforting and creamy dish packed with wholesome ingredients. Combining tender yellow potatoes, sautéed vegetables, and a mix of dairy for extra protein, this soup offers a smooth, rich texture perfect for a hearty meal. Enhanced with cheddar cheese and cottage cheese, it delivers a satisfying flavor profile while keeping the preparation simple and straightforward.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 1 ½ lbs yellow potatoes, peeled and diced in 1-inch cubes

Liquids & Dairy

• 1 tbsp avocado oil
• 4 cups vegetable broth
• ½ cup 2% milk (e.g., Fairlife)
• ½ cup heavy cream
• 1 cup cottage cheese
• ½ cup shredded cheddar cheese

Seasonings

• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Sauté Vegetables: Heat the avocado oil over medium heat in a large pot or Dutch oven. Add the diced onion, celery, and carrot, and sauté for 3-4 minutes until the onion becomes translucent. Then add the minced garlic and sauté for an additional minute to release its flavor.
2. Simmer Potatoes: Add the diced potatoes, vegetable broth, salt, and black pepper to the pot. Stir well to combine. Bring the mixture to a simmer, then cover the pot and let it simmer for about 15 minutes or until the potatoes are fork-tender.
3. Add Dairy and Blend: Remove the pot from heat and stir in the 2% milk and heavy cream. Add the cottage cheese, then use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the hot soup in batches to a high-speed blender and blend until creamy.
4. Finish Soup and Serve: Return the blended soup to the pot and heat it over low heat. Stir in the shredded cheddar cheese until it melts completely and the soup is smooth and creamy. Serve warm, optionally garnished with chives and/or bacon crumbles.

Notes

• Be cautious when blending hot soup in a blender; blend in small batches and vent the lid to avoid pressure build-up.
• For a vegan version, replace dairy products with plant-based alternatives and use vegetable broth accordingly.
• You can add toppings such as chopped chives, crispy bacon crumbles, or extra shredded cheese for garnish.
• If you prefer a chunkier texture, blend only half of the soup and mix it back with the remaining unblended portion.

Keywords: High-protein potato soup, creamy potato soup, vegetable soup, comfort food, cheddar cheese soup