Cheesy High-Protein Potato Soup
This Cheesy High-Protein Potato Soup is rich, silky, and full of cozy comfort, with 22 grams of protein per serving. Packed with savory flavor and ultra-creamy texture, it’s a satisfying meal for weeknights or slow Sunday suppers—no one will guess how wholesome and healthy it really is.
Ingredients
- 2 ½ lbs russet potatoes peeled and cubed (about 3 large potatoes)
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 3-4 cloves garlic minced
- ¼ cup all-purpose flour
- 5 cups low-sodium chicken broth
- 2 teaspoons chicken Better than Bouillon paste
- 1 teaspoon fine sea salt plus more to taste
- 1 teaspoon ground black pepper plus more to taste
- 1 ½ cups milk 2% or low-fat
- 1 ½ cups cottage cheese whole milk or 2%
- ½ cup half-and-half
- 1 cup shredded sharp cheddar cheese plus more to garnish
- ¼ cup chopped chives or parsley
Instructions
- Place the cubed potatoes in a colander and rinse well with cold water. Drain and set aside.
- Melt the butter in a large pot over medium heat. Add the onion and saute for 5-6 minutes or until softened.
- Add the garlic and cook for 1 minute or until fragrant.
- Add the flour and cook, stirring constantly, for 2-3 minutes or until golden and nutty, scraping up any browned bits from the bottom of the pot.
- Stir in the chicken broth, bouillon, drained potatoes, sea salt, and black pepper. Bring to a boil over medium-high heat, then reduce to medium and simmer with the lid ajar for 13-16 minutes, or until the potatoes are fork-tender. Stir the soup occasionally as it cooks to prevent the potatoes from sticking to the bottom of the pot.
- Add the milk, cottage cheese, and half-and-half to a blender and blend until smooth.
- Turn off the heat and stir the cottage cheese mixture into the soup. Very carefully add all or part of the soup (I prefer about ⅔) to the blender and blend until smooth. If blending all the soup, you will probably need to blend in batches. Note that blending part of the soup gives it a creamy texture with potato chunks, while blending all of it makes it completely smooth and creamy.
- Return the potato soup to the pan over low heat. If adding to the remaining unblended potatoes, stir well until combined. Stir in the cheddar cheese and cook for 3-5 minutes, or until melted.
- Season to taste with salt and pepper and serve hot, garnished with shredded cheese and chopped chives or parsley.
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. Defrost overnight in the fridge until thawed.
- Reheating: Warm the soup on the stovetop over medium-low or in the microwave on gentle heat until hot.
- Rinse the potatoes before cooking. Giving the cubed potatoes a quick rinse removes excess surface starch, which helps keep the soup light and creamy instead of thick or gluey.
- Stir the soup occasionally as it simmers. Potatoes like to settle at the bottom of the pot, so a quick stir now and then prevents sticking and ensures even cooking.
- Scrape up the browned bits after adding the flour. Don’t be afraid to put a little elbow grease into this step—those golden bits stuck to the bottom of the pot add tons of savory, slow-cooked flavor to the soup.
- Blend all or part of the soup depending on your texture preference. Blending everything gives you a silky-smooth finish, while blending about two-thirds leaves some cozy potato chunks behind. Both are delicious—it’s just a matter of preference.
- Blender alternatives. Don't have a blender? No worries—you can also mash the potatoes in the soup with a potato masher or use an immersion blender.
- Use whole or 2% cottage cheese for the best results. These blend up smooth and creamy while boosting protein and richness without the need for heavy cream.
- Freshly shred and tightly measure the cheese. Freshly shredded cheese melts more smoothly into the soup. If shredding your own, firmly pack it into the measuring cup so you don’t short yourself on flavor.
Nutrition
Calories: 411kcalCarbohydrates: 49gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 792mgPotassium: 1180mgFiber: 3gSugar: 8gVitamin A: 456IUVitamin C: 13mgCalcium: 312mgIron: 2mg
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