Keto 'Potato' Soup - Super Loaded!
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.
Servings: 12 servings
Calories: 597kcal
Ingredients
- 20 ounces Kiolbassa Smoked Meats Peppered Bacon
- 8 tablespoons 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 pounds turnips, peeled and rough chopped
- 1 large head cauliflower, rough chopped
- 4 cups chicken bone broth
- 1 tablespoons kosher salt (or to taste)
- 13 ounces Kiolbassa Smoked Meats jalapeño beef sausage, cut into bite sized pieces (1 package)
- 4 ounces sour cream, full fat
- 8 ounces heavy whipping cream
- 8 ounces shredded cheddar cheese
- Top with: more sour cream, green onions, sliced jalapeños, shredded cheddar cheese, more bacon bits, smoked sausage
Instructions
- 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!
Video
Notes
- Nutrition facts do not include the following additional toppings: shredded cheddar, additional sour cream, green onions, or jalapeños. Bacon and sausage toppings are included.
- Feel free to substitute cauliflower in place of turnips, or vice versa. Just make sure to adjust the carb count accordingly.
- Make sure to shred the cheese yourself, or else it won't melt correctly.
Nutrition
Calories: 597kcal | Carbohydrates: 10g | Protein: 16g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 1625mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 47mg | Calcium: 205mg | Iron: 1mg