Keto Leek Soup
Keto Leek Soup is a rich, creamy, and satisfying dish that's perfect for those following a keto or low-carb lifestyle. Made with leeks, garlic, heavy cream, and a flavorful broth, this soup is low in carbs and high in healthy fats, making it an ideal choice for those in ketosis. The delicate sweetness of leeks combines with the creamy texture of the soup, creating a comforting and delicious meal. Easy to prepare and perfect for any occasion, this Keto Leek Soup will quickly become a favorite in your meal rotation.
Equipment
- 1 large pot (for sautéing and simmering)
- 1 immersion blender or regular blender (for blending the soup)
- 1 Cutting Board
- 1 Knife
- 1 ladle (optional, for serving)
Ingredients
- 2 large leeks cleaned and chopped
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter or olive oil
- 2 garlic cloves minced
- 1 teaspoon fresh thyme optional
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Leeks: Clean the leeks by removing the dark green tops and root ends. Slice the remaining white and light green parts into thin rounds. Rinse thoroughly under cold water to remove any dirt.
- Sauté the Leeks and Garlic: In a large pot, melt the butter (or heat olive oil) over medium heat. Add the chopped leeks and sauté for about 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Simmer the Soup: Pour in the chicken broth and bring the soup to a gentle simmer. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to blend and the leeks to soften further.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. If using a regular blender, carefully transfer the soup in batches and blend until creamy.
- Finish the Soup: Stir in the heavy cream and season with salt, pepper, and fresh thyme. Continue to simmer for an additional 5 minutes to allow the soup to thicken and become creamy. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh herbs or grated cheese if desired. Enjoy your warm, comforting Keto Leek Soup!
Notes
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Reheat on the stovetop, adding a little broth if needed to reach the desired consistency.
- Dairy-Free Option: Use coconut cream or almond milk as a substitute for heavy cream and ghee or olive oil instead of butter for a dairy-free version.
- Herb Variations: Fresh thyme, rosemary, or dill can be added to enhance the flavor profile. Try different herbs based on your preferences.
- Texture Adjustments: For a chunkier soup, blend only half of the mixture and leave the rest of the soup as is.