Get ready to stir up something unexpectedly delicious with this Crockpot Creamy Cottage Cheese and Potato Soup — where humble ingredients come together in the most comforting way. Velvety potatoes, slow-simmered to perfection, meet the creamy tang of cottage cheese in a rich, dreamy broth that feels like a warm hug on a chilly day. Whether you’re looking for a healthy twist on a classic or just craving a new spin on soup night, this one-pot wonder delivers both comfort and surprise with every spoonful. Let your slow cooker do the work while you soak up the cozy aroma of something truly special simmering away.
Why You’ll Love It:
This creamy, dreamy soup is everything you’ve ever wanted – rich, velvety, and full of hearty potatoes, all made effortlessly in your Crockpot. The secret ingredient? Cottage cheese! It adds a silky texture and a mild tang that takes this soup to the next level. It’s creamy without being heavy, and the perfect balance of comfort and flavor.
A Smooth, Comforting Bowl of Happiness:
As the potatoes slow-cook to perfection, they absorb all the savory flavors of the broth, creating a rich base. The creamy cottage cheese blends in perfectly, making every bite velvety smooth with a pop of protein. This soup is as satisfying as it is delicious, leaving you feeling warm and cozy from the inside out!
Hands-Off & Easy to Make:
Set it, forget it, and let the Crockpot do all the work! This recipe is as easy as tossing a few simple ingredients into your slow cooker and letting it work its magic. Whether you’re making it for a busy weeknight or prepping for a relaxing weekend meal, this soup will always be waiting for you, hot and ready to enjoy.
Perfect for Any Season:
Whether it’s chilly outside or you’re just craving comfort, Crockpot Creamy Cottage Cheese and Potato Soup is perfect all year long. The richness of the soup makes it feel like a fall favorite, but it’s light enough to enjoy anytime you want a cozy, feel-good meal.
Versatile & Delicious:
Add your own twist to this already fantastic recipe! Toss in some crispy bacon bits, sprinkle on shredded cheese, or top it off with fresh herbs for a bit of extra flavor. It’s a simple, customizable soup that everyone will love.
Prep & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: 6 hours 15 minutes – 7 hours 15 minutes
Servings:
- Servings: 6 servings
Nutrition (Per Serving – Approximate)
- Calories: 220 kcal
- Protein: 12g
- Carbohydrates: 26g
- Fat: 8g
- Fiber: 3g
- Sugar: 4g
- Sodium: 480mg
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Ingredients
4 large potatoes, peeled and diced
2 cups cottage cheese
1 onion, chopped
2 cups vegetable broth
1 cup milk
2 teaspoons garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese (optional)
Directions
- Start by peeling and dicing the potatoes, and chop the onion. Toss them into the crockpot.
- Add the vegetable broth, milk, garlic powder, salt, and pepper. Stir everything together.
- Cover and cook on high for 4 hours or low for 6 hours.
- Once the potatoes are tender, use an immersion blender to puree some of the soup. You can leave a little texture, depending on how creamy you want it.
- Stir in the cottage cheese until it’s all blended in and creamy.
- (Optional) Sprinkle some shredded cheddar on top for extra cheesiness! Serve hot and enjoy!
Tips for the Best Soup Every Time
- Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Blend partially if you like texture: Puree half the soup for a silky base while keeping chunks of potato intact.
- Warm your cottage cheese slightly before adding it to the soup to prevent curdling.
- Don’t overcook once the dairy is added. Let the soup simmer gently after stirring in cottage cheese to avoid separation.
- Finish with fresh herbs like chives, thyme, or dill for a bright, fresh touch.
Variations to Try
- Add greens: Toss in a handful of spinach or kale during the last 20 minutes of cooking for a nutritious boost.
- Make it meaty: Stir in crumbled cooked bacon, shredded rotisserie chicken, or diced ham.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for gentle heat.
- Dairy-free twist: Use plant-based cottage cheese and substitute with almond or oat milk for a creamy vegan-friendly version.
- Cheesy upgrade: Stir in shredded cheddar, Parmesan, or Gruyère for added richness.
Serving Suggestions
- Serve with crusty bread or garlic toast to soak up every creamy drop.
- Add a simple side salad with a tangy vinaigrette to balance the richness.
- Top with crispy shallots, crumbled bacon, shredded cheese, or a drizzle of olive oil for an elevated finish.
- Pair with a glass of chardonnay or dry cider for a cozy dinner experience.
Conclusion
Whether you’re looking for a cozy comfort meal or a clever way to use cottage cheese, this Crockpot Creamy Cottage Cheese and Potato Soup is your new go-to. With its surprisingly rich flavor, customizable add-ins, and hands-off cooking, it’s perfect for busy weeknights, chilly weekends, or feeding a hungry crowd. Let your slow cooker do the heavy lifting and prepare to fall in love—spoonful after creamy spoonful.
FAQ
Q: Can I use low-fat or non-fat cottage cheese?
A: Yes! It will still give a creamy texture, though full-fat cottage cheese yields a richer result.
Q: Can I make this soup on the stovetop instead of in a crockpot?
A: Absolutely. Just simmer the potatoes in broth until tender, then stir in the cottage cheese and blend to your liking.
Q: Will the cottage cheese curdle?
A: Not if added at the end and cooked on low heat. Blending the soup or the cheese first also prevents curdling.
Q: Can I make it ahead of time?
A: Yes! This soup reheats beautifully. Just stir well and reheat on low to preserve its smooth texture.
Q: Is this soup gluten-free?
A: It can be! Just ensure your broth and added ingredients are certified gluten-free.
Notes
- Cottage cheese texture: If you’re not a fan of curds, blend the cottage cheese before adding it for a smoother soup.
- Storage: Leftovers keep well in the fridge for 3–4 days. Reheat gently to maintain creaminess.
- Freezing: This soup can be frozen, though the texture may change slightly due to the dairy. Stir well after reheating.
