Cottage Cheese Potato Soup
This cottage cheese potato soup recipe is loaded with protein and low in calories. It comes together in one pot for a flavorful, filling dinner. Add chicken for even more protein!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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2 Tablespoons olive oil
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1 medium yellow onion, diced
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4 sprigs fresh thyme
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3 cloves garlic, minced or press
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1 Tablespoon white wine vinegar
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30 oz. whipped cottage cheese
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2 cups vegetable broth
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4 cups red potatoes, cubed
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½ to 1 Tablespoon sea salt, to taste
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1 Tablespoon black pepper
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2 cups kale
Instructions
1. In a large pot, heat 2 Tablespoons of olive oil to medium low. Add onion and thyme. Sauté for 5 minutes until onion is softened. Add garlic and sauté 3 minutes.
2. Add white wine vinegar and stir quickly to deglaze the pot.
3. Add whipped cottage cheese, broth, potatoes, salt, and pepper. Bring to a boil and cook 5 minutes.
4. Decrease heat to simmer and cover. Simmer for 20 minutes. Scoop out 2 cups of the soup from the pot and add to a blender. Give it a quick pulse, then pour back into the pot. Add kale and stir to combine. Cover and cook 5 minutes minutes until kale is tender and wilted.
5. Serve it up with warm baguette, crispy bacon, fresh herbs, or whatever you fancy – then enjoy!
Notes
*How to make whipped cottage cheese: we’ve found that a food processor works best. It’s the most effective way to get a smooth, silky texture. Buzz the processor for a few seconds, scrape down the sides of the processor bowl, and repeat until no more curds remain.
*If desired, you can add cooked chicken breast or steak bites into the soup for even more protein.
Nutrition
- Serving Size: 1
Find it online: https://cottagecheeserecipes.com/cottage-cheese-potato-soup/
