Protein Cream of Potato Soup

5 from 6 votes

Satisfy your comfort food cravings while working towards your protein goals with this High-Protein Cream of Protein Soup! This classic cozy soup is made more nourishing with whole foods, extra veggies, and 16 grams of protein per serving. Ready in just a few simple steps, it's ideal for busy weeknights and last-minute dinners. Certainly a must-make fall meal!

Prep Time10

Cook Time30

Total Time38

Course: Main Course

Cuisine: American

Servings: servings

Calories: 416kcal

Author: Megan Byrd, RD

Cost: $9.05 or $2.26/serving

Equipment

1 5 or 6 qt Dutch Oven or large pot
1 immersion blender (or high-speed blender)

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 (I used Fairlife)
½ cup heavy cream
1 cup cottage cheese
½ cup shredded cheddar cheese

Instructions

Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, celery, and carrots and saute for 3-4 minutes, until the onion is translucent. Add the garlic and saute another minute.
Add the potatoes, broth, salt and pepper, and stir. Bring the mixture to a simmer, then cover and allow to simmer for 15 minutes or until the potatoes are fork-tender.
Remove from heat, and stir in the milk and cream. Add the cottage cheese, then blend with an immersion blender until smooth. Alternatively, you can *carefully* blend the hot soup in batches with a high-speed blender.
Return the soup to the pot and heat over low, stirring in the cheese until fully melted and everything is smooth. Serve with chives and/or bacon crumbles!

Notes

Storage Directions

Refrigerating — Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
Freezing — Once cooled to room temperature, the soup can be frozen in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator until thawed or on the stovetop over low heat, stirring it frequently, for 10-15 minutes or until warmed through.
Reheating — Warm the creamy potato soup on the stovetop over low heat for 3-5 minutes or in the microwave on gentle heat for 1-2 minutes until hot.

High-Speed Blending Directions: If you don't have (or prefer not to use) an immersion blender, you can also puree the soup in a high-speed blender. Carefully transfer the soup to the blender, vent the lid, and cover it with a clean dish towel to prevent hot, messy splatters.

Nutrition