This Loaded Baked “Potato” Keto Soup recipe is a velvety and creamy low carb alternative to the traditional baked potato soup and in my opinion…it’s even better than the original! This cauliflower and turnip soup recipe is so easy to make and the taste is out of this world! Folks this soup is life altering….get ready!
One of my all-time favorite soups is Loaded Baked Potato…it was also one of my best-selling soups at the restaurant. It’s just super comforting, warm and incredibly tasty! Yes, I know…potatoes are not in the keto and low carb realm. But what if I told you that you can have all the comforting, yummy decadent flavors of loaded baked potato soup with this low carb, keto soup recipe?
We are loving the cooler weather here on the Ranch and soup season is in full swing around here! I have been updating some old recipes with new photos and I came across my yummy Mashed Turnip recipe and immediately thought about a faux baked potato keto soup recipe using turnips! This was the perfect opportunity to revamp an old favorite and transform it into a low carb/keto friendly option that was even better than the original! Just like that this Loaded Baked “Potato” keto soup recipe was born!
The base of this low carb and keto soup recipe is turnips. Now think about this…a cup of turnips has the same carbs as a cup of Brussels sprouts. So yes, turnips can be part of a keto diet but of course you need to adjust your serving size for your individual macros.
If you’ve never worked with turnips before, they are so easy to prepare. For this keto soup recipe, I like to use medium or small turnips due to their mild flavor. To prepare them for this soup, simply cut off the ends and peel them like a potato.
I use turnips as a substitution for potatoes many of our favorite soup and stew recipes because the texture is so similar. To help keep the carbs as low as possible, I also added cauliflower to the turnips. I have made this soup with all turnips and it’s amazing but I’ve found the addition of some cauliflower doesn’t alter the flavor at all and helps lower the carb count.
Loaded Baked “Potato” Keto Soup recipe comes together in under 30 minutes! The turnips are cooked with a little onion, celery and cauliflower until golden and finish cooking in some chicken broth till tender. After a few minutes, into the blender it goes…and in seconds you have a soup so velvety, creamy and delicious…I’m telling you your low carb and keto life will be forever changed!
The first time I mad this keto soup recipe…I was in love…and so was Maddie! We were licking the blender…no lie! I’ve said it once and will say it again…I love turnips so much more than potatoes! They have so much more flavor and I don’t feel bloated and terrible after I eat them!
To get more servings per batch you can always thin out the soup with additional broth or serve a smaller portion…it’s filling and so satisfying so a little goes a long way!
Even the potato loving Cowboy gave his approval on this keto soup recipe…so give it a try! Top with crispy bacon, cheddar cheese, scallions and enjoy! Perfect served up as a soup and salad combo or even as a hearty soup for the holidays! Only 7 net carbs per serving!
Looking for more soup recipes?? Check these out!
- Texas Style Venison Chili
- Roasted Cauliflower Soup with Chorizo
- Chicken Poblano Chowder
- Chicken Verde Enchilada Soup
Loaded Baked “Potato” Soup
- 3 Tbsp. butter
- 1/4 cup chopped onion
- 1 lbs. medium turnips, peeled & diced in 1″ cubes
- 12 oz. bag frozen cauliflower
- 1 rib celery cut into 1" pieces
- 1/2 tsp, garlic powder
- 1 tsp. salt
- 2 1/3 cups chicken broth
- 1/2 cup heavy cream
- 2 Tbsp. sour cream
- crispy bacon, crumbled
- cheddar cheese
- sliced scallions or green onion
- 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!