Low-Carb Faux Potato Soup

Low-Carb Faux Potato Soup
  • 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
  • 1/2 teaspoon ground black pepper, or to taste
  • 2 cups whole milk
  • 2 green onions, sliced, or more to taste


  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.

05/10/2018
Low-Carb Faux Potato Soup, recipe PT15M PT1H 5 455 calories

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