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

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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