Description
This comforting creamy potato soup blends humble potatoes into a rich experience. It’s hearty enough for a meal and beloved for its simplicity.
Ingredients
Scale
- 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
- ½ cup heavy cream
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
Instructions
- Heat 1 tbsp avocado oil in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 8-10 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced yellow potatoes, 4 cups vegetable broth, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are fork-tender.
- Remove from heat. Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky). Alternatively, carefully transfer in batches to a regular blender and blend until smooth, then return to the pot.
- Stir in ½ cup 2% milk, ½ cup heavy cream, and 1 cup cottage cheese. Heat gently over low heat, stirring occasionally, until warmed through. Do not boil.
- Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with ½ cup shredded cheddar cheese before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is possible, but the texture may change.
- Feel free to add herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg