Description
Low carb “potato” soup is made with earthy turnips. Have this soup ready in no time with just a handful of ingredients.
Ingredients
1lb 4 ounces turnips, medium dice
5 ounces bacon or ham, small dice
1/2 medium onion, small dice
2 1/2 cups chicken stock or broth
1 cup whole milk
1/4 cup heavy cream
1 tsp salt
fresh ground pepper
Instructions
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.
Notes
*feel free to add 1 tsp of sweetener to replace the sweetness of substituting milk for evaporated milk in this recipe.
*Add enough stock or broth to cover the turnips by 1/2″ inch.
Nutrition
- Serving Size: 1 cup
- Calories: 259
- Fat: 17.9 grams
- Carbohydrates: 9.6 net carbs
- Protein: 13.5 grams
