Low Carb Leek Soup
Warm, creamy, and irresistibly satisfying, this Low Carb Leek Soup is a comforting bowl of flavor that won’t derail your health goals. With tender sautéed leeks, fragrant garlic, and a luxurious touch of heavy cream, this soup comes together in just 45 minutes and is perfect for a cozy weeknight meal. The addition of fresh thyme and a gentle simmer in chicken or vegetable broth infuse the dish with depth, while the optional sprinkle of parmesan cheese adds a delightful savory note. Whether you’re following a keto diet or simply seeking a wholesome, low-carb recipe, this velvety leek soup is a must-try for its rich taste and simple preparation. Serve it hot for an elegant appetizer or a light, satisfying main course!
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Recipe Information
Ingredients
- 3 large leeks
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon olive oil
- 2 tablespoons optional grated parmesan cheese
Instructions
Wash the leeks thoroughly under running water, ensuring any dirt trapped between the layers is removed. Slice the white and light green parts into thin rounds.
Heat the butter and olive oil in a large pot over medium heat until the butter is melted.
Add the sliced leeks to the pot and sauté for 6-8 minutes, stirring often, until the leeks are softened but not browned.
Mince the garlic and add it to the pot. Stir frequently for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Add the fresh thyme leaves, salt, and black pepper.
Cover the pot and simmer for 20 minutes, allowing the flavors to meld and the leeks to become tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a traditional blender. Be cautious of the hot liquid while blending.
Return the pureed soup to the pot and stir in the heavy cream. Adjust seasoning with additional salt and pepper if necessary.
Heat the soup gently over low heat for 2-3 minutes until warmed through, but do not let it boil to preserve the cream's texture.
Serve hot, garnished with optional grated parmesan cheese and a sprinkle of fresh thyme leaves for added flavor.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 19.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
