Creamy low-carb broccoli and leek soup

This low-carb soup is the “classic black dress” of meals. It can go anywhere and do anything. It can be a lunch or a dinner, an entrée or an appetizer. And it loves, loves, loves extra accoutrements, like these cheese chips!
This low-carb soup is the “classic black dress” of meals. It can go anywhere and do anything. It can be a lunch or a dinner, an entrée or an appetizer. And it loves, loves, loves extra accoutrements, like these cheese chips!


4 servingservings
  • 1 1 leekleeks
  • 23 lb 300 g broccoli
  • 8 oz. 225 g cream cheese
  • 3 cups 750 ml water
  • 3 oz. 75 g butter or olive oil
  • 8 tablespoons 120 ml fresh basil
  • 1 1 garlic clovegarlic cloves
  • salt and pepper
Cheese chips
  • 4¼ oz. 120 g cheddar cheese or edam cheese
  • ½ teaspoon ½ teaspoon paprika powder


Instructions are for 4 servings. Please modify as needed.

  1. Rinse the leek thoroughly and chop finely, both the green and the white parts. Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve.
  2. Place the leek and the sliced broccoli core in a pot and cover with water. Season with salt, and bring to a boil for a few minutes on high heat until the broccoli stem is just easily pierced with a knife.
  3. Add the florets and garlic. Lower the heat and simmer for a few minutes, until the broccoli is bright green and tender.
  4. Add cream cheese, butter or olive oil, freshly ground black pepper, and basil. Blend with an immersion blender until desired consistency.
  5. If the soup is too thick, thin it out with water. If you’d like it to have a slightly thicker consistency, add a touch of heavy cream. Serve with egg muffins or cheese chips.

Cheese chips

  1. Fit a large, rimmed baking sheet with parchment paper. Grate the cheese, and place mounds by the tablespoon on the parchment. Leave 1 inch between the cheese mounds.
  2. Top each cheese mound with paprika.
  3. Bake in oven at 400°F (200°C) until the cheese has melted, about 5-6 minutes. Enjoy with a soup or as a snack.


Add different herbs and spices to the cheese mounds for different flavor profiles. Oregano, a touch of cayenne, fresh thyme, or rosemary can all make these chips uniquely and utterly irresistible!


  1. mandy
    Do you use the rest of the broccoli in addition to the core?
  2. Eden
    I have the exact same question: What do you do with the rest of the broccoli?
  3. Apicius
    Mandy and Eden: The core or stem is sliced (to help the tougher parts cook quicker). No need to slice the florets (they cook quickly). Follow the recipe, using a combination of sliced stem and florets, with combined amount equaling the weight in the recipe instructions (300 g).
  4. charlie
    How do I work out the calories ?
  5. Barbara
    You can run the ingredients through my fitness pal in recipes it will do the stats for you. I really like this can be altered to include smoked salmon, cauliflower instead of broccoli, lesser amounts of veggie etc. The broth is the clincher for me, it is easier that other cream soup bases I know...?
  6. Diane
    Just made this soup and it has turned out lovely :)
  7. Judy
    Great base for a creamy soup. I also didn't have broccoli so used cauliflower. For the butter I used garlic and herb butter. Also added a small amount of chopped fried chorizo.
    Added italian herbs to my parmesan chips. Delicious!!
  8. Claudia
    I have a couple of recipes. Is there somewhere to share them
  9. Claudia
    Going good to try this
  10. Patricia
    To make perfect cheese chips...use 1 tablespoon of shredded cheese...flavoring of choice...I alternated between paprika, onion powder and garlic powder...bake at 400 F for 5-6 minutes. They are perfectly crisped.
  11. Alison
    I would like broccoli soup that is smooth, could I put it in my food processor? How do I make it into a creamed soup?
  12. Charlene
    So this makes 4 servings? So does this mean i quatre the soup once cooked to make the allowance of what i am allowed to eat which would be one portion and i can freeze the rest? Im now doing low carb and it says how many servings it makes but not how many servings you are allowed.
  13. Amanda
    My understanding is you eat until you are no longer hungry. So half a serve or two serves - it makes no difference. The trick is to STOP eating when you are no longer hungry and not continue to empty your bowl just because there is soup in there.
  14. Kerrie
    Just made this soup! Added a stick of celery, a teaspoon of boulion and used fresh parsley instead of basil, and a bit of cream. It is divine!! Will be using this recipe regularly. It's my favourite soup recipe on here by far!
  15. Keeley
    Could this be frozen??
  16. Caroline
    Just made this soup with the cheese crisps.......absolutely delicious! Didn't have any basil and I don't think I missed it but did add a tablespoon or so of crispy crumbled bacon to serve its definitely going in my favorites!
  17. Caroline
    I freeze soup all the time..... can't think why this one couldn't be :-)
  18. August
    delicious soup and my two young boys ate it too!
  19. Geraldine
    Do you drain the water before adding the cheese and butter/oil???
  20. Jennifer
    Super easy way to make Cheese Chips: get sliced cheddar, Edam, or provolone (I use organic) and divide the slices into 4, sprinkle paprika and Mexican seasoning (I find they are the best)--bake on non-stick parchment/foil at 5-6 mins at 375 (400 can burn too quickly). I make several trays and then put them in a container in the fridge. Great for meals, use instead of crackers, and just to snack on.
  21. All
    8g per serving doesn't seem right to me. I use the nutritional info on the back of the packs and worked out with the addition of onion powder and garlic powder to my own soup, 2.38g net per serving. is the recipe 8g net? I've actually always assumed it was! here in UK all our labels are net carbs.
  22. All1
    Amount Per Serving
    calories 132
    % Daily Value *
    Total Fat 5 g 7 %
    Saturated Fat 2 g 8 %
    Monounsaturated Fat 0 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 5 mg 2 %
    Sodium 232 mg 10 %
    Potassium 219 mg 6 %
    Total Carbohydrate 14 g 5 %
    Dietary Fiber 2 g 7 %
    Sugars 8 g
    Protein 8 g 16 %
    Vitamin A 12 %
    Vitamin C 5 %
    Calcium 17 %
    Iron 1 %

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