Creamy low-carb broccoli and leek soup

Creamy low-carb broccoli and leek soup

This low-carb soup is the “little 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!

Creamy low-carb broccoli and leek soup

This low-carb soup is the “little 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!
USMetric
4 servingservings

Ingredients

  • 1 (3 oz.) 1 (90 g) leekleeks
  • 23 lb 300 g broccoli
  • 2 cups 475 ml water
  • 1 1 vegetable bouillon cubevegetable bouillon cubes
  • 7 oz. 200 g cream cheese
  • 1 cup 240 ml heavy whipping cream
  • ½ tsp ½ tsp ground black pepper
  • ½ cup 120 ml fresh basil
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • salt
Cheese chips
  • 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese or edam cheese
  • ½ tsp ½ tsp paprika powder

Instructions

Instructions are for 4 servings. Please modify as needed.

Broccoli soup

  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. Add bouillon cube. 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 broccoli florets. Lower the heat and simmer for a few minutes, until the broccoli is bright green and tender. Add cream cheese, cream, freshly ground pepper, basil and garlic.
  4. 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.

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.

Tip!

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!

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61 comments

  1. Andrea
    delicious! i didn't have leek so i used regular white onion and it was great! my kids (2.5, 4, 8) gobbled it up!
  2. Yvonne
    Haven’t made the soup yet but was looking for a snack idea. Made these cheese crisps, added some onion powder with the cheese. Cheese and onion crisps....they where delicious and so quick and easy to do.
  3. Yvonne
    Made this for lunch today, after tasting it in the pan I felt like I was eating a bowl of cream with no flavour at all, so quick decision to add some crumbled blue cheese and chilli flakes....result, was delicious 😋
  4. Sinead
    Easy, quick recipie. Also felt it was like eating a bowl of cream and too rich for me. Might add some fresh veg, mushrooms, celery etc before using up the rest over next few days.
  5. Michelle
    I omitted the cream cheese, used single cream and creme fraiche in place of heavy whipping cream (double cream here in the Uk). I love the LCHF diet, but was craving vegetables and something lighter, this did the trick. Was delicious on it own, but adding a couple of chopped garlic and herb anchovies to it made it heavenly <3 Thank you for a lovely recipe, I felt I didn't need the cheese chips so omitted them :)
    Reply: #56
  6. Kerry Merritt Team Diet Doctor

    I omitted the cream cheese, used single cream and creme fraiche in place of heavy whipping cream (double cream here in the Uk). I love the LCHF diet, but was craving vegetables and something lighter, this did the trick. Was delicious on it own, but adding a couple of chopped garlic and herb anchovies to it made it heavenly <3 Thank you for a lovely recipe, I felt I didn't need the cheese chips so omitted them :)

    Sounds great! So glad you enjoyed it!

  7. Jamina
    I made this soup for the first time today with minor variations (due to availability) and it was absolutely gorgeous!
    I used a chicken broth cube because I didn't have vegetable ones and used regular cream instead of double cream. I may have used a bit more cream cheese and also added some cayenne pepper. I skipped the fresh basil and also skipped the cheese thingies (will try them another time).

    Thank you so much for this great recipe, I am sure it will become a staple in my house <3

  8. Terry
    Gotta say...I put in a Tbsp of basil pesto rather than fresh. It was the smash hit of Christmas dinner last year. My nephew loved it so much he took some back to his hotel in a pop bottle and drank it cold later. LOL.
    Replies: #59, #61
  9. Kerry Merritt Team Diet Doctor

    Gotta say...I put in a Tbsp of basil pesto rather than fresh. It was the smash hit of Christmas dinner last year. My nephew loved it so much he took some back to his hotel in a pop bottle and drank it cold later. LOL.

    Now that's a great review! Thanks for sharing!

  10. Packy
    Yes , check step 3, where they tell you to add the broccoli florets.
  11. Packy
    Yes, I used the pesto ,too. It was excellent.
  12. Yvonne
    I’ve made this before but it was definitely lacking in something, tasted like a bowl of cream. So this time I had a play with the recipe. Didn’t use cream cheese, used less cream & more stock, baked some bacon to get it nice & crispy. Before blitzing it I drizzled some of the bacon Fat in, then crumbled some blue cheese (saved some to serve with the bacon). Was absolutely delicious. 😋
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