Low-Carb Faux Potato Soup recipe

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Ingredients

3 pounds turnips, peeled and cubed
water to cover
2 tablespoons olive oil, or more to taste
4 leeks, white portion only, thinly sliced
4 stalks celery, sliced
4 cups chicken stock, divided
6 strips cooked crispy bacon, or more to taste
3 tablespoons cornstarch
2 teaspoons salt, or to taste
½ teaspoon ground black pepper, or to taste
2 cups whole milk
2 green onions, sliced, or more to taste

Nutrition Info

131.9 calories
carbohydrate: 19.4 g
cholesterol: 6.9 mg
fat: 4.8 g
fiber: 3.4 g
protein: 3.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 983.4 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place turnips in a pot and add water until covered by 3 to 4 inches, bring to a boil. Cook, stirring every 5 to 10 minutes, until soft, about 30 minutes. Drain.

  2. Heat oil in the pot over medium heat. Add leeks and celery, cook and stir until slightly tender, about 5 minutes.

  3. Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot.

  4. Blend half of the turnips and 1 cup chicken stock in the food processor until smooth, pour into the pot. Repeat with remaining turnips and 1 cup chicken stock.

  5. Pour remaining 1 cup chicken stock into the pot, stir in milk. Simmer, without boiling, until thickened, about 30 minutes. Ladle into bowls, garnish with green onions.

Recipe Yield

10 servings

Recipe Note

This is a lower-carb version of potato soup that I created with my 7-year-old daughter for her mother. Both of my children, who eat healthy but can be notoriously picky, loved it. You are replacing potato with turnip, which makes this a very healthy and delicious low-carb, diabetic-friendly meal.

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