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Loaded “Potato” Soup – Keto Chow
Course: Soups u0026amp; StewsCuisine: AmericanDifficulty: Medium
Servings
4
servingsPrep time
5
minutesCooking time
30
minutesCalories
140
kcalTotal Carbs
6
gramsNet carbs
5
gramsFat
9
gramsProtein
9
gramsKeto Chow recently released a new flavor created by yours truly – baked potato. I designed this flavor to be used in any recipe where you’re trying to achieve the flavor of potatoes while keeping your carbs low. This recipe had my family believing they were eating real “loaded” potato soup.
Ingredients
1 medium turnip, peeled and diced (approx 1.5 cups or 280g)
2 cups water (475mL)
2 TB butter (30g)
4 TB cream cheese (60g) *see note
1 packet Keto Chow – Baked Potato
- Optional thickeners
1/4 tsp xanthan gum or 2TB additional cream cheese
- Optional (but recommended) toppings
bacon crumbles
shredded cheddar cheese
thin sliced green onion
salt and pepper to taste
Directions
- Boil the turnip pieces until soft and a toothpick will easily slide into them, roughly 10-15 minutes. Drain the turnips and set aside.
- In a medium sauce pan, combine water, butter and cream cheese over medium heat until butter has completely melted and cream cheese has mostly melted.
- Add the Keto Chow and blend with an immersion blender.
- Add half of the cooked turnips and use the immersion blender to mix in, thickening the soup.
- OPTIONAL: To further thicken you soup, you could use an additional 2TB of cream cheese or add 1/4 tsp of xanthan gum at the same time you add the Keto Chow
- Add the turnips and simmer for 5 minutes, adding salt and pepper to taste.
- Serve as “Loaded Baked Potato” soup by adding the toppings of your choice.
Recipe Video
Notes
- For the cream cheese, I used Kraft Philadelphia cream cheese
- The reason I classified this recipes as “medium” difficulty is due to the specialty ingredient (Keto Chow) and because I know not everyone has an immersion blender.
- Nutritional information does not include the “loaded” toppings.
10 Stars! Just made the soup but I did adapt it to avoid using xanthan gum. I simply reduced the water to 1.5 cups & add cheddar cheese & sour cream to the soup. It was so delicious. Thanks for creating the flavor for Keto Chow & creating the recipe for all of us folks. This will now be a part of my regular rotation. Now to work on mashed potatoes but without cauliflower (uck – sorry).
You have better communication with the Keto how folks…will the potato be in their permanent lineup….it went fast.
If they do not want to keep it, that might be an option for you
I think if people got on the Keto Chow livestreams (they do a couple per week) and inquired about it in the chat, Chris and Miriam would see that there is a strong demand that’s waiting to be met.
Hey! I want to make the clam chowder, but I can’t seem to find a link to purchase your baked potato soup mix. Is it still available? Love the vids! Thanks!
It’s available on the Keto Chow website! 🙂
I used radishes instead of turnips. Delightful!! Will definitely be in heavy rotation on the weekly menu as we head into Fall in the Midwest.
I was gifted a baked potato keto chow. I used your recipe and just added some veggies. I did use the turnips. I had never had them before. Holy cow Steve sooooooo good 🙂 Thanks so much. I bought an extra turnip. Cooked it tasted just like a potato to me. I am gonna make some mashed potato’s with it and see how they turn out. I did see a tip when cooking them. You put a half of a real potato in the pot when boiling the turnips. It soaks up the bitterness. Then just throw the potato away once they are done. It really worked 🙂
Great tip. I’ll need to try that next time.