LOW CARB POTATO SOUP RECIPES
LOW-CARB FAUX POTATO SOUP RECIPE | ALLRECIPES
This is a lower-carb version of potato soup that I created with my 7-year-old daughter for her mother. Both of my children, who eat healthy but can be notoriously picky, loved it. You are replacing potato with turnip, which makes this a very healthy and delicious low-carb, diabetic-friendly meal.
Provided by NCSDIVER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 1 hours 45 minutes
Prep Time 40 minutes
Cook Time 1 hours 5 minutes
Yield 10 servings
Number Of Ingredients 12
Steps:
- Place turnips in a pot and add water until covered by 3 to 4 inches; bring to a boil. Cook, stirring every 5 to 10 minutes, until soft, about 30 minutes. Drain.
- Heat oil in the pot over medium heat. Add leeks and celery; cook and stir until slightly tender, about 5 minutes.
- Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot.
- Blend half of the turnips and 1 cup chicken stock in the food processor until smooth; pour into the pot. Repeat with remaining turnips and 1 cup chicken stock.
- Pour remaining 1 cup chicken stock into the pot; stir in milk. Simmer, without boiling, until thickened, about 30 minutes. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 131.9 calories, CarbohydrateContent 19.4 g, CholesterolContent 6.9 mg, FatContent 4.8 g, FiberContent 3.4 g, ProteinContent 3.9 g, SaturatedFatContent 1.3 g, SodiumContent 983.4 mg, SugarContent 9.5 g
LOW-FAT POTATO SOUP RECIPE: HOW TO MAKE IT
"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
Nutrition Facts : Calories 178 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch
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