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, cheddar cheese, and eat! It is delicious served as a salad and soup mix or as a soup during the holiday season!
1 lb. medium-sized turnips. Peeled and diced into 1-inch cubes
12 oz. bag of frozen cauliflower
1 rib of celery cut in 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
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 in 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.