Keto Potato Soup Recipe

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WebJust like that this Loaded Baked “Potato” keto soup recipe was born! The base of this low carb and keto soup recipe is turnips. …

Rating: 4.1/5(43)
Total Time: 17 minsCategory: SoupCalories: 205 per serving1. Cook the cauliflower according to package instructions or steam until tender. Set aside.
2. 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.
3. 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.
4. 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!

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WebHow to Make This Low Carb 'Potato' Soup: Preheat your oven to 375°F, line two baking sheets with parchment paper and bake …

Ratings: 2Calories: 597 per servingCategory: Soup1. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
2. In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
3. Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch oven. Add in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste.
4. Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage. Enjoy!

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Web1 small head cauliflower, cut into florets (about 3 cups) 1 bunch radishes, trimmed and quartered (about 1 1/4 cups) 1 tablespoon …

Rating: 5/5(8)
Category: Main-DishAuthor: Beth LiptonDifficulty: Easy1. Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
2. In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
3. Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
4. Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.

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WebAdd the potatoes and cauliflower and saute for 10 mins with the pot covered. Stir every 3-4 mins. Stir in the leeks, garlic, salt, pepper and thyme and saute

Reviews: 6Category: Dinner, LunchCuisine: AmericanTotal Time: 45 mins1. Peel and cut the potatoes into 1-2 inch pieces. (2 medium sized potatoes is about 3 cups chopped) Set aside.
2. Heat a large pot on medium heat and fry the bacon. Set the bacon aside to drain.

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WebDirections. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then …

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WebThis absolutely delicious low-carb loaded baked potato-style soup will easily become a family favorite recipe! This keto potato soup with radishes is full of veggies and flavor without all the carbs. …

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WebLow-Carb "Potato" Leek Soup This soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes. The thyme, bacon and leeks add extraordinary flavor to …

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WebSteps: 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

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WebInstructions. Sautee the onion and garlic in the olive oil in a large pot. Add the cauliflower, potato and bone broth. Let simmer for 20 minutes. Once the potato is soft, transfer the soup to a blender and …

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WebIngredients 4 Sweet Potatoes, Or Yams - Diced 1 Yellow Onion, Sliced 2 Can 1 (14Oz) Of Coconut Milk 2 Cups Vegetable Broth 4 Garlic Cloves Minced 2 Tablespoons Dried Basil …

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WebSkip the rice and add a keto friendly side. Slow cooker tomato basil chicken. Slow cooker tomato basil chicken is so creamy with the best tomato sauce. The crockpot …

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WebAdd 1 tsp sea salt to the leeks. Step 2. Next, add in the sweet potatoes and another teaspoon of sea salt. Cook for 1-2 minutes. Step 3. Add in the water and simmer for 20 …

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WebDirections. 1. To make the slow cooker cream cheese crack chicken: Add the chicken, cream cheese, ranch seasoning, cumin, and garlic powder to a 6-quart slow …

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WebSelect Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 …

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WebKeto Low-Carb Cheeseburger Soup + {VIDEO} Keto Low-Carb Cheeseburger Soup is a quick and easy one-pot dinner recipe. The ingredients include …

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WebAdd the sauteed veggies back into the broth, along with the daikon radish, ham, and chopped roasted poblano chilis. Stir the chowder together. Place your Dutch Oven in the …

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WebBaked Potato Cauliflower Soup 2 tablespoons olive oil 1 onion chopped 2 cloves garlic minced 1 medium head cauliflower roughly chopped 3 cups vegetable broth 1 cup full fat …

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Frequently Asked Questions

Is potato leek soup low carb?

This Low-Carb “Potato” Leek Soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes. This recipe was originally released on February 11, 2016. In fact, it was one of our very first recipes.

What are the best keto soups on the instant pot?

Instant Pot seafood bisque 6g Low carb turkey soup with cilantro butter 11g Chicken and zucchini curry soup 18g Keto cabbage soup with chicken dumplings 6g Keto Greek egg and lemon soup with chicken 5g No-bean keto chili 8g Low carb hearty chicken and vegetable stew 10g Creamy low carb chicken, kale and cauliflower soup 9g

What are the best keto soups for weight loss?

Keto cabbage soup with chicken dumplings 6g Keto Greek egg and lemon soup with chicken 5g No-bean keto chili 8g Low carb hearty chicken and vegetable stew 10g Creamy low carb chicken, kale and cauliflower soup 9g Low carb spinach and artichoke soup 9g Ethiopian spicy doro wat soup 2g Chicken stew with vegetables 10g Spicy leftover turkey soup 11g

Is there such a thing as low carb soup?

This delicious low-carb, Paleo soup is actually made with cauliflower, not potatoes, but don’t worry, your family won’t notice. Instead, they will be ladling out second helpings. My potato leek soup was a favorite of everyone in the household.

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