Leek Soup

Leek Soup Recipe

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Carolyn Haas


Most leek soup recipes call for potatoes, this one doesn't - good if you're counting carbs.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 1/2 lb
  • 1 lb
    lean ground beef
  • 2 Tbsp
    olive oil
  • 3 1/4 c
    beef broth
  • 4 oz
    portabella mushrooms, cleaned and sliced
  • 3 oz
    cream cheese, cut into cubes
  • ·
    salt and pepper to taste

How to Make Leek Soup


  1. Cut away the dark green leaves an inch or so above the white part of the leeks. Cut leeks into ¼" - ½" slices. Put these into a large bowl of water. Separate leek slices and swish to remove dirt and sand. Drain.
  2. In a large saucepan, brown ground beef in olive oil.
    Add leeks, frying for several minutes. Add beef broth and mushrooms.
    Simmer, covered for 15 minutes.
  3. Remove from heat. Add cream cheese, stirring to melt.
    Season with salt and pepper, to taste.

Printable Recipe Card

About Leek Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Low Carb
Hashtags: #AUSTRIAN #Austria

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