Ingredients:

  • 1.5 lbs (680g) golden potatoes, peeled and cubed
  • 1 tbsp (14g) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 4 cups (950ml) low-sodium vegetable or chicken broth
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1.5 cups (340g) low-fat cottage cheese
  • 1/4 cup (25g) nutritional yeast
  • 2 tbsp (15g) fresh lemon juice
  • 2 stalks (30g) green onions, sliced
  • 1/4 cup (30g) shredded cheddar cheese
  • 2 strips (30g) cooked bacon or turkey bacon, crumbled

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional 60 seconds.
  2. Add the cubed potatoes, salt, pepper, and broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are fork-tender (approximately 15–20 minutes).
  3. While the potatoes simmer, place the cottage cheese, nutritional yeast, and lemon juice in a blender. Process until the mixture is completely smooth.
  4. Remove the pot from heat. Use an immersion blender to blend approximately half of the potatoes directly in the pot to create thickness.
  5. Stir in the blended protein base and whisk until fully incorporated and the soup is a velvety ivory color.
  6. Divide into bowls and garnish with sliced green onions, shredded cheddar cheese, and crumbled bacon.