Low-Carb Faux Potato Soup
"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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Ingredients1 h 45 m servings 203 cals
Original recipe yields 10 servings
- 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.
- Heat oil in the pot over medium heat. Add leeks and celery; cook and stir until slightly tender, about 5 minutes.
- Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot.
- 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.
- 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.
- Cook's Note:
- Some prefer to have completely liquid soup and some prefer more chunks. Adjust the amount of turnips you use according to your taste.
Per Serving: 203 calories; 10.3 g fat; 19.5 g carbohydrates; 8.8 g protein; 21 mg cholesterol; 1288 mg sodium. Full nutrition
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