Description
This creamy, savory, smoky blended soup is soul-warming and filling on those days you’re craving some comfort. It’s the kind of meal made for slow evenings at home. The soup is a blend of tender boiled potatoes, onion, celery, garlic, crispy bacon, and smoked cheddar melted into a rich, creamy broth.
Ingredients
- 6 strips of bacon, chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp flour
- 4 large russet potatoes, chopped
- 4 cups vegetable broth
- 1 cup milk
- 1 cup cottage cheese
- 1/2 cup smoked cheddar
- Salt and pepper to season
Instructions
- In a Dutch oven or large pot, cook bacon until crispy. Remove from the pan and place in a paper-towel-lined plate. This will catch any excess grease.
- Add onions, celery, garlic, and butter to the potatoes and sauté until soft.
- Sprinkle in flour and toss in the vegetables until coated and thickened.
- Add chopped russet potatoes to the pot and fill with vegetable broth. Let the potatoes simmer in the pot until they are soft. About 15 minutes.
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Once the potatoes are soft, you’re ready to cream the soup using an immersion blender or a high-powered blender. When using an immersion blender, blend the soup until smooth, then blend in cottage cheese and milk until smooth. If using a high-powered blender, pour the soup into the blender and blend until smooth. Blend in cottage cheese and milk until smooth. Add soup back to the pot and heat on low for a couple more minutes. Stir in smoked cheddar cheese and bacon bits.
- Serve and sprinkle with bacon bits, extra cheese or parsley, chopped green onions for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes