Description
Low carb Irish style potato soup is an exciting explosion of flavors, including kielbasa, corned beef, Gruyere cheese and fresh dill.
Ingredients
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
Instructions
For the base:
Cook corned beef according to package directions, preferably the night before, OR purchase 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, add to the onions.
To the turnips, add the chicken stock and seasonings.
Add the corned beef and kielbasa to the pot.
Simmer until turnips are softened.
For the sauce:
In a separate saucepan heat the stock.
Mix the cheese with the cornstarch and add to the stock.
Mix until the cheese has fully combined 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.
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Fat: 15.7 grams
- Carbohydrates: 6.3 net
- Protein: 11.5 grams
