Low Carb Faux Potato Soup Recipes

LOADED BAKED "POTATO" SOUP

Steps:

• Cook the cauliflower according to package instructions or steam until tender. Set aside.
• Over medium heat, melt butter in a medium saucepan. Add onions, diced turnips and celery. Season with garlic powder and salt and saute over medium heat until onions are translucent and turnips begin to pick up a little golden brown color and begin to soften, about 7-10 minutes. Add the cauliflower and continue to cook for another 2-3 minutes.
• Add chicken stock to the vegetables and bring to a boil and lower the heat to simmer for 5-7 minutes or until turnips are fork tender.
• Carefully pour the vegetable and stock mixture into the blender. Add cream and sour cream and blend on high until smooth and creamy. This is done best in a high powered blender but a traditional blender or immersion blender would work well as well, although the texture may not be as smooth. Use caution when blending hot liquids and cover the top of the blender with a towel. Use additional broth if you would like a thinner soup!
• Taste and re-season with salt and pepper, if needed. Top with bacon, cheese and green onion and enjoy!

LOW-CARB FAUX POTATO SOUP

Steps:

• 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.

POTATO SOUP

Steps:

• Peel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain. Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat and simmer until tender. Add back daikon radish, remaining water, heavy cream, chicken base, and simmer for 30-40 minutes. Serve with any or all of the optional ingredients. Put the pepper grinder on the table and let people grind their own. 6 Servings 396 Calories, .4g Protein, 37.3g Fat 6.7g Carbs, 2.5g Fiber, 4.2g Net Carbs