It’s a delicious recipe! Loaded Baked “Potato” Keto Soup recipe is a smooth and creamy low-carb substitute for baked potato soup. In my opinion…it’s much better than the traditional version! This turnip and cauliflower soup recipe is extremely simple to prepare, and the taste is amazing!
One of my most-loved soups is the Loaded Baked Potato…it was also one of my top-selling soups in the restaurant. It’s incredibly cozy, warm, and delicious! Yes, I know…potatoes are not part of the keto or low carb category.
What do you think if I told you it is possible to enjoy all the delicious, comforting sweet flavors of baked potato soup by making this keto, low-carb soup recipe?
We’re loving the cooler temperatures here at the Ranch and the soup season has begun here! I’ve been updating some old recipes using new photos. I found my delicious mashed Turnip recipe and immediately thought of the idea of a fake Baked Potato keto recipe made with turnips!
The perfect chance to revive an old favorite and turn it into an easy low-carb keto option that was far superior to the original! Like that, the Loaded Baked “Potato” keto soup recipe was created!
The basis of this keto and low-carb soup is turnips. Think about this…a serving of turnips contains the same amount of carbs as a cup of Brussels sprouts. Turnips are a good choice to be included in a keto diet, but you must alter the size of your portion to suit your personal macros.
If you’ve never cooked on turnips, they’re extremely easy to prepare. In the keto-friendly soup, I recommend using small or medium-sized turnips because of their mild taste. To prepare this soup, just cut off the ends and then peel them in the same way as potatoes.
I have turnips as a substitute for potatoes in the majority of our stew and soup recipes because the texture is very similar. To reduce the number of carbs possible, I added some cauliflower in the mix with turnips.
I’ve cooked this soup using all turnips, and it’s fantastic however I’ve discovered that the addition of cauliflower doesn’t change the taste in any way and can help lower the number of carbs in the soup.
Even the potato-loving Cowboy approved of the keto soup recipe…so give it a shot! Add crisp bacon as well as cheddar cheese, scallions, and then take your time! Delicious served in a salad and soup combination or to make a delicious soup to enjoy during the holiday season! There are only seven net carbohydrates per portion!
Loaded Baked “Potato” Keto Soup Recipe FAQs
Do turnips need to be peeled for soup?
How many carbs are in potato soup?
What does potato soup contain?
Mix diced potatoes, celery, carrots, and onions with chicken broth in a large saucepan and add salt and pepper according to your preference.
Does potato soup have an iron?
A dry mix of potato soup instant has 0.2 grams of saturated fat as well as 4.7 mg cholesterol in each portion. 39 g of potato soup dry mix instant has IU Vitamin A. It contains 6.2 milligrams of vitamin C, and 0.00 milligrams of vitamin D. In addition, it contains 0.93 grams of iron, 67.08 mg of calcium, and 487 mg of potassium.
Loaded Baked “Potato” Soup
A Loaded Bakery “Potato” soup is extremely simple to prepare and can be made in less than 30 minutes! The soup is velvety smooth, rich, and delicious…I’m saying that your keto and low-carb life will forever change! Add crisp bacon and onions, and cheddar cheese, and eat! It is delicious and served as a salad and soup mix or as a soup during the holiday season!
- 3 Tbsp. butter
- 1 cup of chopped onions
- 1 lb. medium-sized turnips. Peeled and diced into 1-inch cubes
- 12 oz. bag of frozen cauliflower
- 1 rib of celery cut into 1″ pieces
- 1/2 tsp garlic powder,
- 1 tsp. salt
- 2 1/3 cups chicken broth
- 1 cup of heavy cream
- 2 Tbsp. Sour cream
- Crispy bacon with a crumbled
- cheddar cheese
- Cut scallions into slices or green onion
- Prepare the cauliflower according to the package guidelines or cook until soft. Set aside.
- On medium heat melt butter in an oven-proof saucepan. Add chopped turnips, onions, and celery. Sprinkle with salt and garlic powder. sauté over moderate heat until onions become translucent. The turnips start to take on a golden brown hue and start to soften. This should take about 7-10 minutes. Incorporate the cauliflower into the pan and cook for another 3 to 4 minutes.
- Incorporate chicken broth into the veggies and bring to a boil, then reduce the heat to simmer for about 5-7 minutes or until turnips are tender.
- Make sure to pour the stock and vegetable mixture into your blender. Add sour and cream, and blend until the mixture is smooth and creamy. It is best to do this with a powerful blender, but a conventional or an immersion blender can work however the texture might be less smooth. Be cautious when mixing hot liquids. Cover your blender’s top with towels. You can add more broth if want a soup that is thinner!
- Check the seasoning and adjust with salt and/or pepper as you need to. Serve with bacon, cheese, and green onion. Enjoy!
Nutritional information is approximate and can vary based on the specific ingredients that are used.