Introduction

Oh, this soup! It brings back memories of cozy evenings, the kind where the rain is tapping on the window and you just want something warm and huggable. This Cottage Cheese Leek and Potato Soup is exactly that. It’s ridiculously easy to whip up, perfect for those nights you crave something delicious without a lot of fuss. Seriously, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

Lightning Fast: From start to finish, this soup is quicker than your average weeknight dinner.
Effortlessly Easy: Simple steps mean even a beginner can nail this recipe.
The Perfect Gift: Imagine a batch of this creamy goodness delivered to a friend who needs a little cheer. It’s a hug in a bowl!
A Crowd-Pleaser: Picky eaters and seasoned foodies alike will fall in love with its comforting flavor.

Ingredients

Here’s what you’ll need to make this magical soup:

2 tablespoons butter: The foundation of so much good cooking!
3 leeks, white and light green parts only, sliced: Leeks bring a delicate, sweet oniony flavor that’s just divine. Make sure to give them a good wash to get rid of any dirt hiding in those layers!
3 cloves garlic, minced: Because what’s a savory dish without a little garlicky punch?
4 cups potatoes, peeled and diced: Yukon Golds or Russets work beautifully here for their creamy texture.
4 cups chicken or vegetable broth: This is your flavor base. Use good quality broth for the best taste.
1 cup cottage cheese: This is our secret weapon for extra creaminess and a subtle tang. Don’t knock it ’til you try it!
Salt and pepper to taste: The classic finishers.
Chopped parsley for garnish: A little pop of green makes everything look and taste even better.

How to Make It

Let’s get cooking! It’s easier than you think:

Grab a large pot or Dutch oven and melt your butter over medium heat.
Toss in your sliced leeks. Cook them, stirring occasionally, until they’re nice and soft, about 5-7 minutes. You want them tender, not browned.
Now, add your minced garlic. Stir it around for just about a minute until you can smell that wonderful garlicky aroma. Be careful not to burn it!
Pour in your diced potatoes and the broth.
Bring the whole pot to a boil, then turn the heat down to low. Let it simmer away until the potatoes are fork-tender, which usually takes about 15-20 minutes.
Once the potatoes are soft, take the pot off the heat. Now, it’s blending time! If you have an immersion blender, this is your moment to shine. Just plunge it in and blend until the soup is wonderfully smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until smooth. Just be sure to vent the lid and hold it down with a towel!
Stir in the cottage cheese until everything is beautifully combined and super creamy. This is where the magic happens!
Season generously with salt and pepper. Taste as you go – this is your soup, after all!
Serve it up piping hot, with a sprinkle of fresh chopped parsley for that gorgeous finishing touch.

Substitutions & Additions

This soup is fantastic as is, but feel free to play around!

Leek Alternative: If leeks are hard to find, you can use 1 large yellow onion, chopped, but the flavor will be a little different.
Broth Boost: For an extra savory kick, use a good quality chicken broth. For a lighter, vegetarian option, vegetable broth is perfect.
Creamy Twist: If you want it even richer, a splash of heavy cream or half-and-half stirred in at the end is delicious.
Cheesy Goodness: A little sprinkle of shredded cheddar or Gruyere on top when serving is never a bad idea!
Herb Heaven: Feel free to add other herbs like chives or a pinch of thyme along with the leeks.

Tips for Success

A few little pointers to make this soup absolutely perfect:

Wash Those Leeks! Seriously, they can hide a surprising amount of grit between their layers. Slice them, then give them a good rinse in a colander.
Don’t Overcook the Leeks: You want them softened and sweet, not mushy and brown.
Blend Safely: If using a standard blender, never fill it more than halfway with hot liquid, and always vent the lid.
Prep Ahead: You can chop your potatoes and leeks a day in advance and store them in airtight containers in the fridge.

How to Store It

Leftovers are a good thing! Once cooled, store this soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over low heat or in the microwave. You might need to add a splash more broth or milk if it seems a little thick after chilling.

FAQs

Got questions? I’ve got answers!

Can I make this soup vegan?

You sure can! Swap the butter for olive oil or vegan butter, and use vegetable broth. For the cottage cheese, you could try a creamy plant-based alternative like cashew cream or a plain, unsweetened vegan yogurt stirred in at the end.

Is this soup good for freezing?

While it’s delicious fresh, the texture of the cottage cheese can change slightly after freezing and thawing. It’s still perfectly edible, but for the creamiest experience, it’s best enjoyed fresh or within a few days.

What makes this soup so creamy without heavy cream?

The magic comes from blending the tender potatoes until smooth, and then the cottage cheese adds an incredible, subtle creaminess and a little tang that complements the leeks so well!

Creamy Cottage Cheese Leek and Potato Soup

A ridiculously easy and comforting soup that's perfect for cozy evenings. This creamy soup features leeks, potatoes, and cottage cheese for a delicious and huggable meal.

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Equipment

Large pot or Dutch oven
Immersion blender or a regular blender
Colander

Ingredients

Main ingredients

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

Instructions

Melt butter in a large pot or Dutch oven over medium heat.
2 tablespoons butter
Add leeks and cook, stirring occasionally, until soft, about 5-7 minutes. Do not brown.
2 tablespoons butter
Add minced garlic and stir for about 1 minute until fragrant. Be careful not to burn.
2 tablespoons butter
Pour in diced potatoes and broth.
2 tablespoons butter
Bring to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 15-20 minutes.
2 tablespoons butter
Remove pot from heat. Blend the soup until smooth using an immersion blender or a regular blender (carefully, in batches, with the lid vented).
Stir in cottage cheese until well combined and creamy.
2 tablespoons butter
Season with salt and pepper to taste.
2 tablespoons butter
Serve hot, garnished with chopped parsley.
2 tablespoons butter

Notes

Wash leeks thoroughly to remove grit. Blend hot soup carefully, venting the lid if using a regular blender. Leftovers can be stored in the refrigerator for 3-4 days and reheated.