Low Carb “Potato” Soup

Low carb “potato” soup is a simple recipe; made with earthy turnips in place of the potatoes. With just a handful of ingredients, you will have this soup recipe ready in no time.

Inspiration for mock Potato Soup

I grew up in a tiny town of two hundred people in a one-mile square block radius. My mother and father were often working, so my siblings, cousins, and I would race to my grandparents for our lunch break. They often served us homemade potato soup.

You could always tell who made the batch of soup that day based on the consistency. My grandpa preferred a bit thicker and would add potato flakes to the recipe. Grandma always like her on the thin side and left them out, I think because she loved lots of crackers with her soup. One thing is for sure, they both added a lot of fresh ground pepper to their own serving bowls and that is where I got my first love for fresh ground black pepper.

I created this recipe how they would make it except for using turnips in place of the potatoes and using broth instead of water. Also, I have substituted whole milk and a bit of cream in place of the evaporated milk, which carries a high carbohydrate value. They used bacon or ham depending on what they had on hand.

What you will need:

• Turnips
• Bacon or Ham
• Onion
• Vegetable or Chicken Broth or Stock
• Milk
• Heavy cream
• Salt

Nutrition Facts

One serving is equal to one cup. Each cup will approximately contain 259 calories, 17.9 grams of fat, 9.6 grams of net carbs, and 13.5 grams of protein. We based these numbers on using bacon instead on ham.

The calculations for this recipe are based on the ingredients that we used, are not concrete, are provided in good faith, and are calculated to the best of our abilities.

How to make Low Carb “Potato” Soup

Peel, rinse, and chop the turnips into a medium dice, set aside. Peel and chop the onion to a small dice and set aside.

Trim the bacon or ham with scissors or a knife and place in a 5-quart pot, and brown. Once the meat has browned, add the onion to the pan. (If using ham, add additional cooking fat). Cook the onions until translucent, about four minutes, then add the turnips to the pot and add the salt and enough stock to cover the turnips by about ½ inch.

Cook at a simmer until the turnips are knife tender, about 30 minutes, then add the milk and cream.

Serve immediately. Garnish with fresh cracked pepper, chopped dill, parsley, or scallions.

This soup will keep for up to 7 days but is best when immediately done.

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 soup recipes? Check out creamy mushroom soup with toasted garlic and French onion soup.

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