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Original recipe by Nancy and tweaked by AnDee A Creamy Chayote Soup (Fully Loaded “Faked” Potato Soup)
Date of last review
Mon January 5, 2009
This recipe was created by my daughter and I punched it up! This is one of the easiest soups I've ever made. It's thoroughly satisfying and is as creamy as an actual "carby" soup, but we think it tastes MUCH better. Scroll down to see how packed with nutrition this recipe is.
4 slices bacon, cut into small pieces
1 large leek, dark green tops and bottom removed (quarter inch slices – soaked in cold water then drained)
1 teaspoon minced garlic
2 large chayote, peeled, diced into small pieces
4 cups chicken stock, low sodium
4 tablespoons heavy cream
Salt and pepper, to taste
3 dashes hot sauce
¼ cup shredded cheddar cheese
How To Prepare:
Cut bacon into small pieces and sauté in large pan until crispy.
Remove bacon and sauté leeks in 1 tbs. of the bacon grease until tender. Remove ¼ cup leeks for garnish. Add garlic for final two minutes.
Add chicken stock and chayote. Cover with lid and simmer until chayote is fork tender and has absorbed at least half the chicken stock.
Remove from heat and ladle mixture into blender. Add cream.
Add salt, pepper and hot sauce, to taste.
Purée contents until very smooth. Important: remove center piece from blender lid and put lid onto blender and cover with paper towel.
(A closed lid will cause the hot liquid to expand and splatter.)
Serve topped with crumbled bacon and shredded cheddar. You can get as creative and top it with other kinds of cheeses that you like.
RDA % RDA
Vitamin A 390.8 mcg 700.0 56
Vitamin A 1,727.1 IU
Vitamin B6 1.1 mg 1.3 84
Vitamin B12 1.6 mcg 2.4 65
Vitamin C 56.9 mg 75.0 76
Vitamin D 0.83 mcg 5.0 17
Vitamin D 33.2 IU -- --
Vitamin E 1.0 mg 15.0 7
Vitamin E 1.5 IU -- --
Calcium 535.8 mg 1,000.0 54
Cholesterol 166.5 mg -- --
Copper 1.2 mg 0.9 129
Iron 4.7 mg 18.0 26
Magnesium 127.8 mg 320.0 40
Manganese 2.0 mg 1.8 113
Niacin 13.5 mg 14.0 96
Pant. Acid 3.6 mg 5.0 73
Phosphorus 796.9 mg 700.0 114
Potassium 2,013.3 mg 4,700.0 43
Riboflav 0.83 mg 1.1 76
Selenium 23.9 mcg 55.0 44
Sodium 3,330.3 mg 1,500.0 222
Thiamin 0.35 mg 1.1 31
Water 1,346.5 g -- --
Zinc 5.3 mg 8.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Each serving contains approximately 231 calories, 16.5 grams of fat, 12.3 grams of carbohydrates, 4.8 grams of fiber, 9.4 grams of protein