Ingredients
Scale
- 6 slices turkey bacon
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 1 medium carrot, finely diced
- 3 garlic cloves, minced
- 2 pounds russet potatoes, cut into 3/4-inch cubes
- 4 cups low-sodium chicken broth, labeled gluten free if needed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 3/4 teaspoon fine salt, divided, plus more to taste
- 2 cups 2% cottage cheese
- 2 cups 2% milk
- 1 cup shredded sharp cheddar cheese
- 1 cup plain nonfat Greek yogurt
- 4 scallions, thinly sliced, divided
- Optional toppings: extra cheddar, Greek yogurt, black pepper, and additional scallions
Instructions
- Cook the turkey bacon in a large Dutch oven over medium heat until crisp. Transfer to a plate and chop once cool. If the pot is dry, add the olive oil.
- Add the onion and carrot and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Add the potatoes, chicken broth, smoked paprika, black pepper, and 1/2 teaspoon salt. Bring to a boil, reduce to a steady simmer, and cook for 15 to 18 minutes, until the potatoes are very tender.
- Use a potato masher to mash about one-third to one-half of the potatoes directly in the pot, leaving plenty of small chunks.
- Blend the cottage cheese and milk until completely smooth.
- Reduce the heat to low. Stir the cottage-cheese mixture into the soup, then add the cheddar and stir until melted. Do not bring the soup back to a hard boil.
- Remove the pot from the heat and stir in the Greek yogurt, about three-quarters of the chopped turkey bacon, and about three-quarters of the scallions.
- Taste and add the remaining 1/4 teaspoon salt if needed. Serve with the reserved turkey bacon and scallions plus optional cheddar, Greek yogurt, and black pepper.
Notes
- Mash the potatoes instead of blending the full pot; overblending cooked potatoes can make the soup gluey.
- For gluten-free preparation, verify the broth, turkey bacon, cheese, seasonings, and all other packaged ingredients.
- Keep the heat low after adding the cottage cheese, cheddar, and Greek yogurt to reduce dairy separation.
- FoodSafety.gov lists soups and stews with meat or vegetables for 3 to 4 days in the refrigerator.
- Freezing can make potatoes grainy and dairy separate; refrigeration gives the best texture.
- Nutrition is an estimate and varies with cottage cheese, milk, cheddar, turkey bacon, and broth brands.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free