Loaded Baked Potato Soup

Servings: 8

Ingredients:

• 6 cups Kettle And Fire chicken broth (discount code: lowcarblove)

• 1 pack bacon, cut in bite sized pieces  

• 3 turnips or daikon radish 

• 1 cup heavy cream 

• 1 medium onion, diced

• 2 cloves garlic, minced 

• 1 tbsp butter 

• ½ tsp red pepper flakes

• ½ tsp cayenne pepper 

• ½ tsp xanthan gum

• ⅓ cup sour cream 

• 2 cups almond milk 

• Salt and pepper to taste 

Toppings:

• Green onion 

• Cheddar cheese 

• Bacon strips 

Directions:

1. Start by peeling and dicing your turnips or daikon radish into bite sized pieces.

2. Place your stock pot on medium high heat, cook your bacon until cooked. Remove about ½ cup for topping.

3. Add your butter and onion and cook until translucent. 

4. Add your turnips and saute for 5 mins, then add your garlic and saute again for 1-2 minutes. Salt and pepper at this point.

5. Add your xanthan gum and mix. Xanthan gum mixes the best in a fat, versus a liquid. 

6. Once your turnips are halfway cooked, add your chicken broth and simmer on low heat for 10-15 minutes until your turnips are tender. 

7. Add your heavy cream. Using an immersion blender, blend your soup. If you want “potato pieces” in your soup, you can remove about 1 cup of your turnips.  

8. Serve and add toppings of choice! 

Nutrition:

Nutrition per serving without toppings:

• Calories - 284

• Fat - 20g

• Protein - 14g

• Total Carbs - 8g

• Net Carbs - 6g

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