Blend the cottage cheese. In a blender, blitz the cottage cheese until completely smooth. Set aside. This keeps the soup creamy without curdling later.

Brown the sausage. Heat olive oil in a large pot over medium heat. Add chicken sausage and cook until browned, breaking it up as it cooks. Remove to a plate and keep the drippings in the pot for flavor.

Sauté the aromatics. Add onion, celery, and carrots to the pot. Cook 5–7 minutes until softened. Stir in garlic, smoked paprika, and thyme; cook 30 seconds until fragrant.

Add potatoes and beans. Stir in the diced potatoes and rinsed white beans. Season with a pinch of salt and pepper.

Pour in broth. Add the broth and bring to a simmer. Cook 15–20 minutes until the potatoes are fork-tender.

Blend partially. Use an immersion blender to puree about half the soup right in the pot. You’re aiming for a creamy base with some chunks for texture. If using a countertop blender, work in batches and vent the lid.

Stir in protein boosters. Reduce heat to low. Whisk in the blended cottage cheese and Greek yogurt until smooth. Do not boil after adding—gentle heat keeps it silky.

Add sausage and cheese. Return the browned sausage to the pot. Stir in shredded cheddar if using. Taste and adjust salt and pepper.

Finish and garnish. Ladle into bowls and top with chives or green onions. Add crumbled turkey bacon for a smoky crunch if you like.