For those following a ketogenic lifestyle, the cravings for comfort foods like potato soup can be challenging. This recipe offers a satisfying solution: a loaded keto "potato" soup that swaps high-carb potatoes with keto-friendly alternatives like cauliflower and turnips. This substitution allows you to indulge in a creamy, cheesy, and flavorful soup without derailing your diet.
Why This Keto Potato Soup Works
Traditional potato soup is off-limits on a keto diet due to the high carbohydrate content of potatoes. This recipe cleverly replaces potatoes with cauliflower and turnips, both of which are low in carbs and offer a similar texture when cooked and blended. Cauliflower and turnips work together to create a creamy base that closely mimics the texture and flavor of potato soup. The addition of cheese, sour cream, and heavy cream further enhances the richness and creaminess of the soup.
Key Ingredients and Their Benefits
Cauliflower: A versatile vegetable that is low in carbs and high in fiber and vitamins. Cauliflower provides bulk and creaminess to the soup without adding many carbs.
Turnips: A root vegetable with a mild flavor and only 5.8 net carbs per 122 grams. Turnips are an excellent substitute for potatoes, offering a similar texture and subtle sweetness.
Kiolbassa Smoked Meats Jalapeño Beef Sausage: Adds a spicy kick and savory flavor to the soup. This sausage is gluten-free and made with high-quality ingredients.
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Kiolbassa Smoked Meats Peppered Bacon: Provides a smoky, salty, and crispy element to the soup. Baking the bacon in the oven ensures it cooks evenly and becomes perfectly crisp.
Chicken Bone Broth: Enriches the soup with added nutrients, flavor, and protein. Bone broth makes the soup heartier and more satisfying.
Heavy Cream: Adds richness and creaminess while keeping the carb count low.
Cheddar Cheese: Contributes to the creamy texture and adds a cheesy flavor.
Sour Cream: Provides tanginess and enhances the creamy texture of the soup.
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A Step-by-Step Guide to Making Keto Potato Soup
Ingredients:
- 1 package Kiolbassa Smoked Meats Peppered Bacon
- 1 package Kiolbassa Smoked Meats Jalapeño Beef Sausage
- 1 yellow onion, diced
- 1 jalapeño, diced (seeds removed for a milder flavor)
- 4 cloves garlic, minced
- 1 pound young turnips, peeled and diced
- 1 head of cauliflower, cut into florets (or frozen riced cauliflower)
- 4 tablespoons unsalted butter, divided
- 4 cups chicken bone broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup heavy whipping cream
- Kosher salt, to taste
- Optional toppings: additional sour cream, shredded cheddar cheese, green onions, jalapeño slices
Instructions:
- Prepare the Bacon: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and bake the bacon for 15-20 minutes, until crispy. Once cooled, cut the bacon into bite-sized pieces and set aside.
- Sauté Aromatics: In a Dutch oven, melt half of the butter. Add the diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Cook Vegetables: Pour in the chicken bone broth, turnips, and cauliflower with a good pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the cauliflower and turnips are fork-tender.
- Blend the Soup Base: Transfer the soup to a blender (or use an immersion blender) and puree until smooth. Be cautious when blending hot liquids.
- Sauté Sausage: Add the remaining butter to the Dutch oven, along with the jalapeño smoked sausage. Cook until browned, reserving some for topping the bowls later if desired.
- Combine and Finish: Add most of the bacon back to the Dutch oven, reserving some for topping. 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 the cheese is melted and everything is well combined.
- Season and Serve: Adjust salt to taste. Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, and bacon bits.
Tips and Tricks for the Best Keto Potato Soup
- Baking Bacon: Baking the bacon in the oven is an easy and efficient method. It minimizes splattering and frees up the stovetop for other tasks.
- Turnip Selection: Use small or medium turnips for a milder flavor. Larger turnips can have a more pungent taste.
- Blending: When blending hot liquids, be cautious to avoid splattering. Let the soup cool slightly before blending, and ensure the blender lid is properly secured.
- Customization: Feel free to adjust the amount of jalapeño to control the spice level. For a milder soup, remove the seeds from the jalapeño before dicing.
- Cheese: Hand-shredded cheese melts better than pre-shredded cheese, which often contains starches that prevent smooth melting.
- Consistency: If the soup is too thick, add more chicken broth to reach the desired consistency.
Variations and Adaptations
- Vegetarian Keto Potato Soup: Replace the chicken bone broth with vegetable broth and omit the sausage and bacon for a vegetarian version.
- Spicy Keto Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Cheesy Keto Potato Soup: Use a blend of cheeses, such as cheddar, mozzarella, and Monterey Jack, for a richer flavor.
- Dairy-Free Keto Potato Soup: Substitute coconut cream for heavy cream and use a dairy-free cheese alternative.
Health Benefits of Keto Potato Soup Ingredients
- Turnips: Rich in fiber, vitamins (K, A, C, E, B1-B6), and minerals (manganese, potassium, magnesium, iron, calcium, copper).
- Cauliflower: High in vitamins and minerals, low in carbs, and high in fiber.
- Bone Broth: Source of collagen, which is beneficial for skin health.
Serving Suggestions
This keto potato soup can be served as a starter, side dish, or main course. It pairs well with a side salad or keto-friendly bread.
Making Ahead and Storing
- Make-Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing: Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
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