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Creamy Cottage Cheese Leek and Potato Soup

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A comforting and easy-to-make potato soup with the subtle sweetness of leeks and the unexpected creaminess of cottage cheese. Perfect for a cozy meal on a chilly evening.

Ingredients

Scale

Main ingredients

  • 2 tablespoons butter
  • 3 leeks, white and light green parts only, sliced (wash well)
  • 3 cloves garlic, minced
  • 4 cups potatoes, peeled and diced (Russets or Yukon Golds)
  • 4 cups chicken or vegetable broth
  • 1 cup cottage cheese
  • to taste salt
  • to taste pepper
  • chopped parsley for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Add sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally.
  3. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  4. Add diced potatoes and broth to the pot.
  5. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 15-20 minutes.
  6. Remove pot from heat. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, transfer soup in batches and blend carefully, venting the lid.
  7. Stir in cottage cheese until fully incorporated and the soup is creamy.
  8. Season with salt and pepper to taste.
  9. Ladle soup into bowls and sprinkle with chopped parsley.

Notes

This soup can be made ahead of time and tastes even better the next day. Reheat gently on the stovetop. The texture might change slightly if frozen due to the cottage cheese.

Find it online: https://speedydishes.com/creamy-cottage-cheese-leek-potato-soup/