Simple Way to Low Sodium Soup Base

Low-Carb Faux Potato Soup

Available in both chicken and beef varieties, this broth base contains a mere 140 mg of sodium per cup.

Recipe Summary Low-Carb Faux Potato Soup

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.

Ingredients | Low Sodium Soup Base

3 pounds turnips, peeled and cubed

water to cover

2 tablespoons olive oil, or more to taste

4 leeks, white portion only, thinly sliced

4 stalks celery, sliced

4 cups chicken stock, divided

6 strips cooked crispy bacon, or more to taste

3 tablespoons cornstarch

2 teaspoons salt, or to taste

½ teaspoon ground black pepper, or to taste

2 cups whole milk

2 green onions, sliced, or more to taste

Directions

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.

Some prefer to have completely liquid soup and some prefer more chunks. Adjust the amount of turnips you use according to your taste.

Info | Low Sodium Soup Base

prep: 40 mins cook: 1 hr 5 mins total: 1 hr 45 mins Servings: 10 Yield: 10 servings

TAG : Low-Carb Faux Potato Soup

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