Low-Carb Creamy Leek Soup

Rhonda White

By
@RhondaFL

I wanted something warm and filling--yet different--for lunch on my low-carb diet. I had one leek left in my crisper that needed to be used before it wilted, so I whipped up this recipe, not realizing how delicious it would taste. It's now a favorite!


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Comments:

Serves:

4

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1
leek, cleaned and sliced into thin rings
1
green onion, cleaned and sliced
1/2
celery stalk, thinly sliced
salt and pepper to taste
32 oz
carton of chicken broth (i like college inn)
14 oz
can of beef broth
1/2 c
heavy whipping cream

Directions Step-By-Step

1
Clean leek and trim tough ends and roots. Slice into thin ringlets. Add sliced leek, sliced green onion and thinly sliced celery (1/2 stalk) into a medium-sized pot. Pour chicken broth and beef broth over all. Add salt and pepper to taste. Cover and bring to a boil, then simmer for 20 minutes, stirring once or twice. When vegetables are tender, remove pot from heat. Stir in 1/2 cup heavy whipping cream. Serve immediately. Yum-E!

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtags: #easy, #fast, #dinner, #low-carb