Our Mock Potato Soup recipe utilizes celery root, also known as celeriac, as a brilliant low-glycemic substitute to potatoes. Celery root soup boasts a similar texture and earthy flavor to potatoes, while keeping the carbs significantly lower.
For those managing blood sugar levels, indulging in creamy potato soup can can now be guilt free!
Why This Recipe Works
This recipe offers a delightful and comforting alternative to traditional potato soup, allowing you to enjoy a warm and flavorful bowl without compromising your dietary needs.
- Low-Glycemic: The star ingredient, celery root, is a root vegetable with a much lower glycemic index compared to potatoes. This means it has a minimal impact on blood sugar levels, making it a suitable and satisfying substitute.
- Creamy Texture Without the Spike: A touch of bacon and cream cheese adds richness to this thick, hearty soup. The overall recipe avoids ingredients that can cause blood sugar spikes.
- Flavorful and Filling: This mock potato soup is packed with flavor and has a satisfyingly texture, ensuring you won't miss out on the comfort food experience.
So, gather your ingredients and get ready to experience how delicious this mock potato soup is!
Jump to:
- Why This Recipe Works
- What Is Celery Root?
- Ingredients For Mock Potato Soup
- How To Make This Low Carb 'Potato' Soup
- Substitutions and Variations
- Tips for Success
- Serving Suggestions
- Related Recipes
- Equipment
- Storage and Reheating
- Frequently Asked Questions
- More Diabetes Friendly Recipes
- Diabetes Resources
- Mock Potato Soup (Celeriac Root Soup)
- Want To Save This Recipe?
What Is Celery Root?
Celery root, sometimes referred to celeriac, is a root vegetable belonging to the parsley family. It has a bulbous, knobby exterior that resembles a large knot of celery root.
However, unlike celery stalks, celery root boasts a mild, earthy flavor and a surprisingly potato-like texture when cooked. This unique combination makes it a perfect low-glycemic substitute for potatoes in various dishes, including this delicious mock potato soup.
Celeriac has a GI of 35, compared to potatoes which range from 87 (waxy varieties) to 111 (Russets or starchy varieties).
Ingredients For Mock Potato Soup
Look for celery root or celeriac. It will be in the produce departments of stores like Whole Foods, Central Market, Town and Country, Sprouts.
It's sold by the bulb or by the pound. Aim for 2 -21/4 lbs of celery root for this soup, which serves 6.
The soup thickens on it's own, but I include a small portion of cream cheese to emulsify the liquids and make for a super creamy, hearty soup.
This mock potato soup recipe utilizes a combination of low-glycemic and flavorful ingredients:
- Celery Root (Celeriac): As the foundation of this soup, celery root provides a similar texture and delightful earthy flavor.
- Bacon: Crisp, crumbled bacon is stirred into the soup at the end, and garnished at serving.
- Yellow Onion and Garlic: Onions and garlic sauteed in some of the bacon grease add a touch of sweetness and savory depth to the soup base.
- Broth: Chicken broth forms the flavorful liquid base of the soup.
- Milk: Whole milk is added, no need for heavy cream.
- Herbs and Spices: A combination of fresh thyme and fresh parsley infuses the soup with aromatic complexity, while a touch of black pepper adds a subtle kick.
- Cream Cheese: A small amount of heavy cream is swirled in at the end for a touch of richness and a natural thickening agent.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Low Carb 'Potato' Soup
The hardest part making celery root soup is peeling the root. I'm not going to lie, it's kinda ugly too! We can find butternut squash already peeled, trimmed, and diced in the freezer case, but not the case with celery root, yet.
While very popular in other parts of the world, celery root is still a more obscure vegetable in the US.
Trim, Peel, and Dice The Celery Root
- Cook the bacon until crisp, transfer to a plate and let paper towels absorb excess fat. Set aside to garnish the soup later. Reserve 1 tablespoons of the grease to saute the vegetables with.
- Cut the wrinkly top off, then pare the peel from the celery root.
- Cut the peeled root into slices, and then dice into ½ to 1 inch cubes.
Saute The Onions And Garlic
- Heat the bacon grease (or olive oil) in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion and cook until softened and translucent, about 5 minutes.
- Add the diced celeriac, salt, and black pepper and cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the celeriac is very tender.
Stick Blend As Smooth As You Want
- Using an immersion blender or in batches in a regular blender, puree the soup until smooth. Alternatively, use a hand potato masher and leave the soup chunky for a more rustic texture.
- Add the milk and stir until soup is reheated. Add the cream cream, fresh chopped parsley, and half the crisp bacon. Stir until cream cheese is melted.
Add The Bacon And Serve
- Adjust seasonings to taste and serve hot, garnished with chopped fresh parsley and the remaining crisp bacon. You can add more milk or broth if you prefer your soup thinner also.
Substitutions and Variations
Here are a few delicious variations when making this low carb potato soup recipe.
- Substitute vegetable broth for a different flavor profile, ensuring it's low-carb friendly.
- You can use heavy cream instead of the cream cheese as well, as cream is also a thickener for soups.
- Experiment with other fresh herbs like rosemary or tarragon to add a unique twist.
- Consider garnishing the soup with a dollop of sour cream or Cheddar cheese for a "Loaded Mock Potato Soup".
Tips for Success
Here are a few tips for making this celery root soup:
- Use a good quality broth for optimal flavor.
- Adjust the amount of milk to achieve your desired level of thickness.
- Season the soup generously with salt and pepper to taste, you may need more than you expect.
Serving Suggestions
Pair this mock potato soup with a side salad or a slice of whole-grain bread for a complete and satisfying meal. This soup also makes a great appetizer or lunch option, especially paired with a wrap or sandwich.
Related Recipes
- Red Pepper Gouda Soup
- Herbes De Provence Recipe
- Pan Seared Lamb Chops
- Garlic Mashed Cauliflower
- Sugar-Free Blueberry Cheesecake
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- Store leftover mock potato soup in an airtight container in the refrigerator for up to 3 days.
- This soup can also be frozen in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat on medium low in a sauce pan, or in the microwave until heated through.
Frequently Asked Questions
Yes, you can substitute cauliflower for the celery root for a similar taste, though celery root is the most like a potato in mouth feel, texture, and taste.
Allow the soup to cool slightly, then transfer it to a blender or food processor in batches.
More Diabetes Friendly Recipes
Diabetes Resources
- American Diabetes Association: https://diabetes.org/
- International Diabetes Federation: https://idf.org/
- National Institute of Diabetes and Digestive and Kidney Diseases: https://www.niddk.nih.gov/health-information/diabetes
- Centers for Disease Control and Prevention: [https://www.cdc.gov/diabetes/managing/managing-blood-sugar/a1c.html]
Mock Potato Soup (Celeriac Root Soup)
Equipment
Ingredients
- 6 strips Bacon cooked crisp and crumbled
- 1 tablespoon Bacon grease or olive oil
- 2 cloves Garlic minced fine
- ½ Large Onion diced
- 2 pound Celeriac (Celery Root) peeled and diced
- 1¼ teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 2 cups Chicken Broth
- 1½ cup Milk optional
- 4 oz Cream cheese
- ¼ cup Parsley fresh, coarsely chopped
Instructions
Crisp the Bacon
- Cook the bacon until crisp, transfer to a plate and let paper towels absorb excess fat. Set aside to garnish the soup later. Reserve 1 tablespoons of the grease to saute the vegetables with.6 strips Bacon
- Cut the gnarly, wrinkly top off where the stem grew out of on the celery root. Then, use a vegetable peeler to remove the skin on the celery root.2 pound Celeriac (Celery Root)
- Cut the trimmed and peeled root into slices, and then dice into ½ to 1 inch cubes.
- Heat the bacon grease (or olive oil) in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion and cook until softened and translucent, about 5 minutes.1 tablespoon Bacon grease, ½ Large Onion, 2 cloves Garlic
- Add the diced celeriac, salt, and black pepper and cook for an additional 5 minutes, stirring occasionally.2 cloves Garlic, 2 pound Celeriac (Celery Root), 1¼ teaspoon Salt
- Pour in the chicken broth and bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the celeriac is very tender.2 cups Chicken Broth
- Using an immersion blender or in batches in a regular blender, puree the soup until smooth. Alternatively, use a hand potato masher and leave the soup chunky for a more rustic texture.
- Add the milk and stir until soup is reheated. Add the cream cream, fresh chopped parsley, and half the crisp bacon. Stir until cream cheese is melted.1½ cup Milk, 4 oz Cream cheese, ¼ cup Parsley
- Adjust seasonings to taste and serve hot, garnished with chopped fresh parsley and the remaining crisp bacon. You can add more milk or broth if you prefer your soup thinner also.
Notes
- Use a good quality broth for optimal flavor.
- Adjust the amount of milk to achieve your desired level of thickness.
- Season the soup generously with salt and pepper to taste, you may need more than you expect.
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