Real Recipes From Real Home Cooks ®

low-carb creamy leek soup

(1 rating)
Recipe by
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 rating)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For low-carb creamy leek soup

  • 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!