LOADED BAKED "POTATO" SOUP
Loaded Baked "Potato" Soup is super easy to make and comes together in under 30 minutes! This soup is so velvety, creamy and delicious...I'm telling you your low carb and keto life will be forever changed! Top with crispy bacon, cheddar cheese, scallions and enjoy! Perfect served up as a soup and salad combo or even as a soup for the holidays!
Provided by Emilie
Categories Soup
Time 17m
Number Of Ingredients 13
Steps:
- Cook the cauliflower according to package instructions or steam until tender. Set aside.
- Over medium heat, melt butter in a medium saucepan. Add onions, diced turnips and celery. Season with garlic powder and salt and saute over medium heat until onions are translucent and turnips begin to pick up a little golden brown color and begin to soften, about 7-10 minutes. Add the cauliflower and continue to cook for another 2-3 minutes.
- Add chicken stock to the vegetables and bring to a boil and lower the heat to simmer for 5-7 minutes or until turnips are fork tender.
- Carefully pour the vegetable and stock mixture into the blender. Add cream and sour cream and blend on high until smooth and creamy. This is done best in a high powered blender but a traditional blender or immersion blender would work well as well, although the texture may not be as smooth. Use caution when blending hot liquids and cover the top of the blender with a towel. Use additional broth if you would like a thinner soup!
- Taste and re-season with salt and pepper, if needed. Top with bacon, cheese and green onion and enjoy!
Nutrition Facts : Calories 204.97 kcal, Carbohydrate 10.62 g, Protein 3.45 g, Fat 17.1 g, SaturatedFat 10.44 g, Cholesterol 53.16 mg, Fiber 3.26 g, ServingSize 1 cup
POTATO SOUP
Number Of Ingredients 13
Steps:
- Peel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain. Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat and simmer until tender. Add back daikon radish, remaining water, heavy cream, chicken base, and simmer for 30-40 minutes. Serve with any or all of the optional ingredients. Put the pepper grinder on the table and let people grind their own. 6 Servings 396 Calories, .4g Protein, 37.3g Fat 6.7g Carbs, 2.5g Fiber, 4.2g Net Carbs
KETO 'POTATO' SOUP - SUPER LOADED!
This Loaded Keto "Potato" Soup is packed with jalapeños, jalapeño smoked sausage and peppered thick cut bacon. It's made low carb by swapping potatoes with cauliflower and turnips. These mild flavored veggies are the perfect keto solution to potato cravings. Creamy, cheesy and loaded with all of your favorite toppings.
Provided by Briana
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
- In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
- Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch oven. Add in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste.
- Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage. Enjoy!
Nutrition Facts : Calories 664 kcal, Carbohydrate 10 g, Protein 16 g, Fat 62 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1623 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
KETO LOADED "BAKED POTATO" SOUP
Roasting cauliflower and radishes give this hearty soup tons of flavor and the perfect texture--you'll swear it's potato. Topped with cheese, bacon and sour cream, it's just like a warm baked potato in a bowl, minus all the excess carbs.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
- In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
- Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
- Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
- Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g
Nutrition Facts : Calories 350, Fat 26 grams, SaturatedFat 13 grams, Cholesterol 65 milligrams, Sodium 1390 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 3 grams
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