Low-Carb Creamy Leek Soup

Rhonda White


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!


★★★★★ 1 vote

5 Min
20 Min
Stove Top


  • 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

How to Make Low-Carb Creamy Leek Soup


  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!

Printable Recipe Card

About Low-Carb Creamy Leek Soup

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Low Carb
Other Tag: Quick & Easy

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