This Loaded Keto ‘Potato’ Soup is packed with jalapeños, jalapeño smoked sausage and peppered thick cut bacon. It’s made low carb by swapping potatoes with cauliflower and turnips. These mild flavored veggies are the perfect keto solution to potato cravings. Creamy, cheesy and loaded with all of your favorite toppings. Potato soup lovers and picky eaters won’t even know the difference!
Disclosure: This recipe is a paid partnership with our awesome friends at Kiolbassa Smoked Meats! We are huge fans of their very high quality, amazing smoked sausages, chorizo, and bacon. This family owned company only focuses on using the best ingredients to make mouthwatering products. Every product is slow-crafted in small batches. No fillers, just authentic recipes. You can always count on anything that you get from Kiolbassa to taste amazing, be completely gluten free, and have a very short ingredient list. You can read more about their story here!
Now, on to this recipe! We chose two of our favorite Kiolbassa products to make this loaded keto “potato” soup truly mouthwatering and delicious. You probably know by now that we have a bit of an affinity for spicy things, so their jalapeño beef sausages were the perfect addition. We also used plenty of Kiolbassa’s thick cut peppered bacon, the flavor is unmatched. We’re in love with the fact that these products are totally gluten free and low in carbs, since they aren’t filled with extra ingredients, and instead just really high quality ones! Keep reading for more details on the products used, as well as to see more of our Kiolbassa Recipes, and scroll to the recipe card for all the instructions, and a complete video!
- Kiolbassa Smoked Meats Peppered Bacon – The best bacon around in our opinion. It’s thick cut, and not pumped full of water so there’s a lot less shrinkage and no splatter. We’ll bake this in the oven on parchment paper, then cut it into bite sized pieces to go in the soup.
- Kiolbassa Smoked Meats Jalapeño Beef Sausage – This jalapeño beef smoked sausage packs a punch of flavor. It just just the right amount of heat to really bring a lot of depth to this soup, while adding substance with a good amount of fat and protein. We cut it into bite sized pieces, then sear it in the bottom of our cast iron dutch oven in butter to get nice crispy pieces to go in the soup, and to top our bowls.
The Vegetables and Aromatics:
- Yellow onion– Onion as a base of pretty much any savory dish is going to help develop an incredible flavor. It does add carbs however, so just be aware of that. You can substitute for onion powder instead if you’d like.
- Jalapeños- If you love a kick of spice like us, dice up a jalapeño and cook it down with your onion to add lots of flavor. To make it more mild, simply discard the seeds. You can omit the jalapeños all together if you want, but we really love the mild spice it adds.
- Garlic– The base of any great dish, in our opinion! You could substitute for garlic powder if you want.
- Young turnips– Turnips are such a gem of a root vegetable. With only 5.8 net carbs per every 122 grams, this mild flavored root veggie makes a lovely, creamy substitute for potatoes. We even make these delicious creamy mashed turnips with garlic herbs and smoked gouda with them, and picky eaters can’t even tell the difference between potatoes. Just make sure to use as small of turnips you can find, or young turnips! The younger, the more mild in flavor.
- Cauliflower – You could use frozen riced cauliflower, or a head of cauliflower cut into bits. Using a mixture of turnips and cauliflower helps us lower the carb count, since a head of cauliflower is only 17g net carbs. When we use a combo of turnips and cauliflower, it really makes this loaded keto ‘potato’ soup taste like the real deal.
- Unsalted butter- You can’t go wrong with butter in this luscious and creamy soup! To control the salt that goes into the soup, we like to use unsalted butter as a base, and add our own salt later.
- Sour cream– We used sour cream in the soup to add a creamy texture, with a bit of a tangy flavor. It mellows out some of the spice from the jalapeño as well. You can use cream cheese instead, but we prefer sour cream because of the tanginess.
- Heavy whipping cream– We add heavy whipping cream to this loaded keto ‘potato’ soup to give it a creamy, smooth texture, while keeping the carbs low. Again, it helps mellow out some of the spice. You could lower the calories by using half and half or even whole milk instead, but this will increase the carb count.
- Shredded cheddar cheese – Is it even a loaded ‘potato’ soup without the shredded cheese?! In our opinion, no. This is another element that adds some creaminess to the soup, flavor, and also thickens the soup. We prefer to hand shred our own since it will melt the best. Pre-shredded cheeses have some starches added, and they just don’t melt that well.
- Kosher Salt – Kosher Salt is our new favorite salt source. It’s much easier to control (in terms of saltiness) when it comes to various types of salt. Not all salts are created equal, and different types of salt are waaaay saltier than others. Kosher salt has a great texture that dissolves really well, and it’s perfect for seasoning this soup in stages to avoid over salting.
- Chicken Bone Broth- You could obviously just use chicken broth, stock or even just water, but we love the added nutrients, flavor and protein that chicken bone broth brings. We use chicken bone broth to make this soup more hearty, and pack more flavor into the soup.
- Garnish with: more sour cream, bacon bits, smoked sausage, green onions, shredded cheddar, and jalapeño slices
What’s The Best Way To Prepare The Bacon?
We almost ALWAYS opt for using the oven when preparing bacon. It’s nice to be able to free up the stovetop to work on the next part of the dish while the bacon is cooking, or clean up the kitchen, or really whatever you want. We love inactive steps of cooking meals like this. Sure, it’s a few more pans to wash maybe, but overall we find this to be the easiest, and the least time consuming way to do it!
Kiolbassa’s dry-cured peppered bacon is the perfect product to use in this hearty keto potato soup! It’s thick cut and has minimal shrinkage, so it will hold up really nicely when you prepare it and cut it up later. We cook the bacon strips whole on baking sheets with parchment, then cut it up into bite sized chunks later.
A few tips and tricks. We like to cook our bacon at a fairly high heat, 375°F. It’s hot, but not too hot to where things start burning quickly. You will want to line the baking sheet with parchment paper, and make sure you don’t crowd the pan. Bake it for 15-20 minutes, or until the texture is to your liking. We like our bacon a little crispy but not burnt.
Are Potatoes Keto?
Sadly, no. It’s one of the things we used to miss the most when starting keto.. key words being used to! Potatoes are lovely and starchy of course, but they are very high in carbs, a whopping 18g net carbs per every 100 grams and a high glycemic index food. They also don’t have a great micro nutrient profile either, so overall, we are really glad to substitute turnips and cauliflower for potatoes.
Are Turnips and Cauliflower Keto Friendly?
Turnips are loaded with fiber and vitamins K, A, C, E, B1 thru B6, as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein according to this article. One medium turnip also has only roughly 5.8g net carbs, making them much more suitable for a low carb or keto diet. Cauliflower is also very high in vitamins and minerals, and contains nearly all that you need according to Healthline. It’s also very low in carbs, and high in fiber, making it an excellent choice for the keto diet.
Both of these vegetables are overall pretty neutral in flavor, especially when combined with rich flavors like bacon, butter, cream and cheese. You will not miss eating potatoes guys, trust us! If you want to use all cauliflower or all turnips, feel free to do so, but of course calculate the macros accordingly. Also, fair warning, we personally love the blend, because we feel it balances the flavor and the carb count perfectly, and gives it such a rich and velvety texture, but of course, use what you like best or what is more convenient!
Side note, we called this keto ‘potato’ soup because it tastes so much like the real thing, and we wanted you guys to be able to find our recipe! If we called it something else, we’re not sure you would have found it. 🙂
Looking For More of Our Kiolbassa Smoked Meats Recipes?
If you’re looking for healthier for you, keto friendly and low carb recipes using Kiolbassa products that are absolutely mouthwatering and delicious like this loaded keto ‘potato’ soup, we’ve got you covered!
- Keto Brown Butter Cornbread Recipe with Bacon
- Cajun Shrimp Sausage and Peppers Skillet
- Easy Keto Fried Cabbage and Sausage Skillet Recipe
- Keto Stuffed Poblano Peppers with Chorizo
- Keto French Toast Pigs in a Blanket
- Chorizo 7 Layer Dip
Want to get supplies for this recipe or shop our keto kitchen or pantry? We’ve linked our favorites above and right here in our Amazon Store! A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going!
How to Make This Loaded Keto ‘Potato’ Soup:
Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds.
Pour in your chicken bone broth, turnips and cauliflower with a good pinch of salt.
Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired.
Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch oven. Low heat is key, or this will become a splattering mess with all the turnips!
Add in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste.
Garnish bowls with sour cream, cheddar cheese, green onions, jalapeños, crispy smoked sausage and bacon bits.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
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Until Next Time,
Briana & Chamere
Loaded Keto ‘Potato’ Soup
- 20 oz Kiolbassa Smoked Meats Peppered Bacon
- 8 oz unsalted butter, divided
- 100 grams yellow onion, diced (about half an onion)
- 1 whole jalapeño, diced (optional, can remove seeds or omit entirely)
- 3 cloves garlic, minced
- 1.5 lbs turnips, peeled and rough chopped
- 1 large head cauliflower, rough chopped
- 4 cups chicken bone broth
- 1 tbsp kosher salt (or to taste)
- 13 oz Kiolbassa Smoked Meats jalapeño beef sausage, cut into bite sized pieces (1 package)
- 4 oz sour cream, full fat
- 8 oz heavy whipping cream
- 8 oz shredded cheddar cheese
- Top with: more sour cream, green onions, sliced jalapeños, shredded cheddar cheese, more bacon bits, smoked sausage
- Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
- In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
- Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. 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 cheese is melted and everything is well combined. Adjust salt to taste.
- Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage. Enjoy!
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.