Low-Carb Faux Potato Soup

This is a lower-carb version of potato soup that I created with my 7-year-old daughter for her mother. Both of my children, who eat healthy but can be notoriously picky, loved it. You are replacing potato with turnip, which makes this a very healthy and delicious low-carb, diabetic-friendly meal.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 45 mins
• Calories: 132 Calories

Ingredients

• water to cover
• 2 cups whole milk
• 3 tablespoons cornstarch
• ½ teaspoon ground black pepper, or to taste
• 2 teaspoons salt, or to taste
• 4 stalks celery, sliced
• 2 tablespoons olive oil, or more to taste
• 4 cups chicken stock, divided
• 2 green onions, sliced, or more to taste
• 3 pounds turnips, peeled and cubed
• 4 leeks, white portion only, thinly sliced
• 6 strips cooked crispy bacon, or more to taste

Recipe Instructions

Step 1

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.

Step 2

Heat oil in the pot over medium heat. Add leeks and celery; cook and stir until slightly tender, about 5 minutes.

Step 3

Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot.

Step 4

Blend half of the turnips and 1 cup chicken stock in the food processor until smooth; pour into the pot. Repeat with remaining turnips and 1 cup chicken stock.

Step 5

Pour remaining 1 cup chicken stock into the pot; stir in milk. Simmer, without boiling, until thickened, about 30 minutes. Ladle into bowls; garnish with green onions.