This Cottage Cheese Leek and Potato Soup is a comforting twist on the classic potato leek soup. Enriched with creamy cottage cheese, it offers a thicker, richer consistency, making it the perfect cozy dish for chilly days. The combination of potatoes, leeks, and garlic creates a flavorful base, while the cottage cheese brings a smooth creaminess that elevates this soup to the next level.
Why You’ll Love This Recipe
This soup is a hearty and satisfying dish that's perfect for colder months. The addition of cottage cheese not only gives it a velvety texture but also provides a boost of protein. It’s easy to make, with minimal ingredients, and can be ready in just 30 minutes. Whether you're enjoying it as a light meal or serving it alongside your main course, this soup is sure to become a favorite in your kitchen. Plus, it’s naturally gluten-free, making it suitable for those with dietary restrictions.
Ingredients
- 2 tablespoons butter
- 3 leeks, white and light green parts only, sliced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup cottage cheese
- Salt and pepper to taste
- Chopped parsley for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Melt the butter in a large pot over medium heat. Add the sliced leeks and minced garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully.
- Stir in the cottage cheese until fully combined and creamy.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Serve the soup hot, garnished with chopped parsley. Enjoy this rich and hearty meal!
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan Version: Replace the butter with olive oil and use plant-based cottage cheese or a similar vegan alternative for a dairy-free option.
- Add Extra Vegetables: Try adding carrots or celery for more flavor and texture.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Herb Infusion: Experiment with other herbs like thyme, rosemary, or bay leaves to enhance the soup's flavor.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the soup on the stove over medium heat, stirring occasionally, until hot. You can also reheat in the microwave in 1-2 minute intervals, stirring in between.
FAQs
1. Can I use frozen leeks in this soup?
Yes, you can use frozen leeks if fresh ones are unavailable. Just thaw and chop them before adding to the pot.
2. Can I make this soup ahead of time?
Absolutely! This soup keeps well in the fridge for a few days and actually tastes better the next day as the flavors have time to meld.
3. How can I make this soup thicker?
For a thicker soup, add extra cottage cheese or blend the soup longer to create a smoother consistency.
4. Can I use a different type of cheese?
You can use other creamy cheeses like cream cheese or ricotta, but cottage cheese adds a unique texture and flavor that’s hard to replace.
5. Can I freeze this soup?
Yes, this soup can be frozen for up to 2 months. Be sure to cool it completely before transferring it to a freezer-safe container.
6. How can I make this soup spicier?
Add red pepper flakes, a dash of hot sauce, or freshly ground black pepper to add a bit of heat to the soup.
7. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great alternative for a vegetarian or vegan option.
8. Can I use any type of potato?
Russet potatoes work best because they break down easily and create a creamy texture. However, other potatoes like Yukon Gold will work too.
9. Can I make this soup without an immersion blender?
Yes, if you don’t have an immersion blender, you can transfer the soup in batches to a regular blender to puree.
10. How can I add more protein to this soup?
You can add cooked chicken or turkey, or even some cooked lentils for an extra boost of protein.
Conclusion
This Cottage Cheese Leek and Potato Soup is a deliciously creamy and comforting dish that’s simple to prepare and packed with flavor. Whether you're craving something to warm you up on a cold day or looking for a hearty vegetarian meal, this soup is sure to satisfy. With the option to customize the flavors and ingredients, it’s a versatile recipe that can easily become a family favorite. Enjoy!
Cottage Cheese Leek and Potato Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Cottage Cheese Leek and Potato Soup is a creamy, hearty twist on the classic potato leek soup. With a rich texture from cottage cheese and a flavorful base of potatoes, leeks, and garlic, this soup is a comforting dish perfect for cold weather. It's quick to prepare, naturally gluten-free, and packed with protein, making it a satisfying and versatile meal for everyone. Try this easy recipe today for a delicious and cozy bowl of soup!
Ingredients
- 2 tablespoons butter
- 3 leeks (white and light green parts only), sliced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup cottage cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the sliced leeks and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the diced potatoes and broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth, or blend in batches in a regular blender.
- Stir in the cottage cheese until fully combined and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- For a vegan version, use olive oil instead of butter and plant-based cottage cheese.
- Add extra veggies like carrots or celery for additional flavor and texture.
- For a spicier version, add red pepper flakes or hot sauce.
- You can use any type of potatoes, but Russet potatoes work best for a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
The soup was awesome! I only blended half as I like a little texture. I also saw the notes and did add celery, carrots and red pepper flakes. Fantastic and will be adding to my rotation. Thanks!
That sounds amazing! Blending only half is a great way to keep some texture, and those extra veggies and red pepper flakes must have added such a nice depth of flavor. So glad it's making it into your rotation—enjoy!