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


Add to Grocery List

leek, cleaned and sliced into thin rings
green onion, cleaned and sliced
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


  • 1Clean 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!

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About Low-Carb Creamy Leek Soup

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

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