1 Prep: Peel and dice the potatoes into roughly 2 cm cubes. Shred the cooked chicken and drain the beans.

2 Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, leek, celery and garlic; sauté until softened and translucent, about 5–7 minutes.

3 Add the diced potatoes, thyme and bay leaf to the pot. Pour in the chicken or vegetable broth and bring to a boil.

4 Reduce heat and simmer until the potatoes are very tender, about 15–20 minutes. Remove the bay leaf.

5 Use an immersion blender to purée about half the soup until creamy, leaving some potato chunks for texture. (Alternatively, transfer half the soup to a blender, purée, and return it to the pot.)

6 Stir in the shredded chicken and drained beans; simmer 4–5 minutes to heat through.

7 Lower the heat and whisk in the cottage cheese, Greek yogurt and milk until smooth. Warm gently—do not boil—to prevent the yogurt from curdling. Adjust thickness with extra milk or broth if needed.

8 Season with salt and freshly ground black pepper to taste. Finish with chopped chives and a squeeze of lemon juice if using.

9 Serve hot with an extra spoonful of Greek yogurt, a sprinkle of chives and freshly cracked pepper. Store leftovers in the fridge for up to 3 days.