Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup cottage cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the potatoes are tender.
3. Remove the pot from heat and let it cool slightly. Using a blender or immersion blender, puree the soup until smooth.
4. Return the pot to low heat and stir in the cottage cheese and heavy cream. Cook for an additional 5-10 minutes, stirring occasionally, until the cottage cheese is melted and the soup is heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 16g
- Carbohydrates: 26g
- Protein: 10g
Substitutions for ingredients:
- Cottage cheese can be substituted with ricotta cheese or cream cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped cooked bacon or ham for extra flavor.
- Add chopped fresh herbs such as thyme or rosemary for a different flavor profile.
- Substitute the potatoes with sweet potatoes or butternut squash for a twist on the classic recipe.
Tips and tricks:
- To make the soup creamier, blend in more cottage cheese or heavy cream.
- For a chunkier soup, leave some of the potatoes unblended.
- Use a vegetable peeler to remove only the thinnest layer of potato skin for a smoother texture.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream or crème fraîche on top.
- Garnish with a sprinkle of paprika or cayenne pepper for added color and flavor.
Garnishes:
- Chopped fresh parsley
- Sour cream or crème fraîche
- Paprika or cayenne pepper
Pairings:
- Serve with a crusty bread or crackers for dipping.
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, blend in more potatoes or cheese to thicken it up.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Potato soup has been a popular dish in Europe for centuries, with variations found in many different countries.
Flavor profiles:
- Creamy, savory, and slightly tangy from the cottage cheese.
Serving suggestions:
- Serve as a comforting and hearty meal on a chilly day.
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Taste: Creamy, Savory, Cheesy, Comforting