Low-Carb Faux Potato Soup recipe
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- 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 caloriescarbohydrate: 19.4 gcholesterol: 6.9 mgfat: 4.8 gfiber: 3.4 gprotein: 3.9 gsaturatedFat: 1.3 gservingSize: -sodium: 983.4 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Faux Potato Soup
Directions
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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.