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 in a low carb version? Low Carb Loaded Baked “Potato” Soup 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! Folks this soup is life altering….get ready!
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 soup using turnips! Baked Potato Soup was always one of my favorite comfort foods this time of year and I know I’m not the only one! I made literally gallons of the stuff for the restaurant and would sell out every time. 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 Low Carb Loaded Baked “Potato” soup was born!
The first batch I made…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!
I use turnips as a substitution for potatoes many of our favorite soup and stew recipes. OK, I know the popular sub for potatoes in the low carb world is cauliflower…but while I love cauliflower I have never been a fan of it mashed or in soups like this unless I’m specifically wanting cauliflower soup! Turnips seem to absorb the flavor of what your cooking with or in unlike cauliflower…and to me a turnip is more mild in flavor after cooking and more potato-ey in texture. While it has a few more carbs than cauliflower…the final results are so worth it! For a one cup serving you are looking at 12 net carbs. That being said, this is not something we eat everyday living a keto lifestyle but its great to have a low carb option to one of our favorite cold weather comfort foods!
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!
Low Carb Loaded Baked “Potato” Soup is super easy to make and comes together in under 30 minutes! The turnips are cooked with a little onion 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 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!
Even the potato loving Cowboy gave his approval on this one…so give it a try! Gluten Free and Low Carb!
Low Carb 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 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!
- 3 Tbsp. butter
- 1/4 cup chopped onion
- 2 lbs. medium turnips, peeled & diced in 1" cubes
- 1/2 tsp, garlic powder
- 1 tsp. salt
- 2 cups chicken broth
- 1/4 tsp. Pyure Organic Stevia Blend optional**
- 1/3 cup heavy cream
- 2 Tbsp. sour cream
- crispy bacon, crumbled
- cheddar cheese
- sliced scallions or green onion
Over medium heat, melt butter in a medium saucepan. Add onions and diced turnips. 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, about 7-10 minutes.
Add chicken stock and Pyure**, to the turnips if using. Bring to a boil and lower the heat to simmer for 5-7 minutes or until turnips are fork tender.
Pour turnip 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 additional broth if you would like a thinner soup!
Taste and re-season with salt and pepper. Top with bacon, cheese and green onion and enjoy!
**I use medium to small turnips for their mild flavor. If your turnips a little larger or if you find they are bitter, a little sweetener can be use to mellow it out!
The nutritional facts shown are for 4 servings. This recipe makes 4-4.5 cups of soup which is enough for 4-6 servings depending on the serving size. We typically eat 1 cup as a serving with a salad. To decrease the carb count per serving (and get more servings per batch) you can thin the soup out with additional broth.
For six servings, your serving would be about 3/4 of a cup and the net carbs per serving would be 8 net carbs per serving.