Low Carb Irish Style Potato Soup (Video)

Low carb Irish style potato soup has an exciting explosion of flavors, including kielbasa, corned beef, Gruyere cheese and fresh dill. This soup will become a new family favorite to keep you warm during the cold Winter months.

Irish Soup Inspiration

Corned beef is one of my absolute FAVORITE proteins 😋

My aunt used to make a “Rueben” soup out of one of her cookbooks and it was a family favorite. I am uncertain which cookbook it came from but it is where I drew my inspiration from.

My version of the Rueben soup is lightened up by being brothy and using turnips in place of potatoes, which pair so perfectly with all of the other ingredients.

What you will need:

For the base:

• 7 cups chicken stock
• 2 1/2 cups turnip, peeled and medium dice
• 1 bay leaf
• 1/2 tsp carraway seeds
• 1/8 tsp celery seed
• 2 tsp dill weed
• 1 tsp kosher salt
• 10 ounces or about 2 1/2 cups cooked corned beef, shredded or cut in to medium dice
• 12 ounces kielbasa, cut to bite size pieces
• 1 cup yellow onion, small dice
• 3/4 cup saurkraut (optional)

For the sauce:

• 1 1/2 cups chicken stock
• 2 T cornstarch
• 2 cups Gruyere cheese, shredded
• 1/2 cup heavy cream

Low Carb Irish Style Potato Soup Ingredients

Turnips are a great alternative for potatoes in a variety of dishes and pack less than one-sixth as many carbs.

Irish style potato soup is one of the best soups I have ever eaten but give me corned beef and I am in heaven. I made it twice in two weeks it was so darn good. Once with sauerkraut and once without. Both ways it was fantastic but I am for sure a sauerkraut LOVER.

Nutrition

This recipe is a bit hefty in the fat area but is gluten free, low carb and oh so delicious. Each serving approximately contains 244 calories, 15.7 grams of fat, 6.3 net carbs, and 11.5 grams of protein.

How to make low carb Irish Style Potato Soup

Cook corned beef according to package directions, preferably the night before or purchase already prepared corned beef.

Cut the onion to a small dice. Place in a large pot and lightly sauté in olive oil until translucent. Peel the turnips and cut in to medium dice, then add to the onions. To the turnips, add the chicken stock and seasonings. Cook over medium heat.

While the turnips are cooking, chop the corned beef to a medium dice and add to the pot. Chop the kielbasa in bite size pieces and add to the pot.

In a separate saucepan heat the chicken stock. Mix the Swiss cheese with the cornstarch and add to the stock.

Mix until the cheese has all melted and add the heavy cream, then add the sauce to the corned beef mixture. Stir well. If adding sauerkraut, add now.

Serve and garnish with fresh parsley or dill.

Will last refrigerated, in a sealed container for up to a week.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out keto French onion soup and sweet potato and corned beef hash.

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