Description
This creamy cottage soup is a warm classic hailing from Connecticut. It’s comforting, and loaded with garlic, leeks, cauliflower, and cream cheese.
Ingredients
Units
Scale
- 4 tablespoons butter (1/2 stick, 57 g)
- 2 cups onions, diced (300 g)
- 2 cups leeks, coarsely chopped (200 g)
- 1/4 cup garlic, diced (35 g)
- 6 cups chicken broth (1.4 liters)
- 8 ounces cream cheese (225 g)
- 2 cups milk (475 ml)
- 1 large cauliflower, diced (about 3 cups, 450 g)
- 2 tablespoons lovage, chopped (8 g)
- 2 tablespoons chives, chopped (8 g)
- 1 1/2 cups celery, diced (225 g)
- 1/4 cup fresh dill, chopped (15 g)
- 1 tablespoon lemon pepper (15 g)
Instructions
Prepare the Ingredients
- Dice and Chop: Dice 2 cups onions, ¼ cup garlic, and 1½ cups celery. Coarsely chop 2 cups leeks and 1 large cauliflower.
- Chop Herbs: Chop 2 tablespoons lovage, 2 tablespoons chives, and ¼ cup fresh dill.
Cook the Soup Base
- Sauté Vegetables: In a large soup pot, melt 4 tablespoons butter over medium heat. Add the diced onions and chopped leeks. Cook until wilted, about 5-7 minutes.
- Add Cream Cheese: Gradually add 8 ounces of cream cheese, stirring to allow it to soften and melt into the mixture.
Build the Flavor
- Add Garlic and Broth: Add ¼ cup diced garlic and 6 cups chicken broth to the pot. Stir well.
- Melt Cream Cheese: Reduce the heat to low and allow the cream cheese to fully melt into the soup, stirring occasionally. This should take about 10 minutes.
- Cool the Soup: Remove the pot from heat and let the soup cool for at least 15 minutes.
Combine Additional Ingredients
- Add Milk and Vegetables: Add 2 cups milk, the diced cauliflower, and 2 tablespoons chopped lovage to the cooled soup. Stir to combine.
- Chill the Soup: Place the soup in the refrigerator and chill for at least 1 hour to let the flavors meld.
Final Touches and Heating
- Add Fresh Herbs and Seasoning: After chilling, add 2 tablespoons chopped chives, 1½ cups diced celery, ¼ cup fresh dill, and 1 tablespoon lemon pepper. Stir well.
- Heat the Soup: Reheat the soup on medium heat for 1 hour, stirring occasionally. Once heated, reduce to low heat to keep warm until serving.
Notes
- Substitutions: If you can’t find lovage, substitute with celery leaves or parsley.
- Alternative Proteins: Add cooked chicken, turkey, or ham for extra protein.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Cream Cheese Variations: For a tangier flavor, try using a blend of cream cheese and goat cheese.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American