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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Recipe Summary

prep:
40 mins
cook:
1 hr 5 mins
total:
1 hr 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

132 calories; protein 3.9g 8% DV; carbohydrates 19.4g 6% DV; fat 4.8g 7% DV; cholesterol 6.9mg 2% DV; sodium 983.4mg 39% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
10/11/2016
Really liked this.. it makes a TON of soup so I tossed half in the freezer. I used greek yogurt and a bit of stock instead of milk... and turkey peppered bacon. Really guilt free! Read More
(3)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/11/2016
Really liked this.. it makes a TON of soup so I tossed half in the freezer. I used greek yogurt and a bit of stock instead of milk... and turkey peppered bacon. Really guilt free! Read More
(3)
Rating: 5 stars
03/12/2019
I'm not a review writer. Have never written one before. But this darned soup turned out just fine and I followed the recipe as written. I was surprised. It just didn't sound right but I kept thinking it just might work. My concern was probably due to the fact that while I like turnips I don't use them much in my cooking. An immersion blender have made it go faster and saved on clean up. Also I used one of those super fast countertop blenders and the mixture was blended completely. No lumps. The picture shows the soup with a little more texture than what I made. I wonder if the little lumps would have made a more distinct turnip flavor. I put three pounds of turnips in that soup and wouldn't have guessed "turnips" if I had been asked. I served it to two others and didn't correct them when they assumed that it was some different variety of potato. They each had a second bowl and one is taking it for his lunch tomorrow. I learned something today. Thanks for the recipe. Read More
Rating: 5 stars
08/23/2020
I made this following the recipe exactly except for adding crushed red pepper while cooking the leeks. it really tastes like potato soup! Read More
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Rating: 2 stars
08/27/2020
Yes I probably wouldn't make it again. Read More