Keto Cream of Leek Soup is a hidden gem in the culinary world, and our Keto version is beyond delicious! This is a Joanie creation that we both crave and eat often. If you are not aware of the leek or how delicious it can be, this soup will convince you. I know, I boast about all of Joanie’s creations; but, this one is a treat to the palate and one you will definitely want to try! Joanie adds chicken to raise Julia Child’s version. She also uses a delicious chicken stock instead of just water. No need for potatoes, the cream thickens the soup and with just a hint of garlic – well, simply YUM!
The traditional “potage parmentier” you would find in France would feature potatoes with the cooked leeks. You will also see many soup recipes in the United States combining the leek with broccoli, cauliflower, mushroom, celery, turkey, and even bacon. We have also seen a Thai Coconut Leek Soup on many fusion restaurant menus. The leek is more popular than you might think – it is very versatile. You may also be familiar with a cold potato-leek soup that we call “Vichyssoise.” It is not really from France, but many New York restaurants featured it on their menus, years ago.
The leek is the featured ingredient for this soup. The French love their leeks and use them often in their delicious cuisine. They are healthy, and from the same family as garlic, chives, shallots, and onions. Leeks are, however, sweeter than the onion. They are also milder than an onion or shallot. Joanie adds to the taste of this recipe by adding a helping of chopped garlic. It is a needed ingredient.
Joanie substitutes traditional flour for thickening with almond flour. Remember, this is a low-carb version. Feel free to substitute coconut flour, if you prefer. It is merely a thickening agent. There is also a “secret ingredient” that adds a unique twist – nutmeg! Just a pinch is all that is needed to add to the flavor without overpowering the soup. We love nutmeg as a flavor enhancer!
Leeks do need a thorough cleaning before cooking. They are buried in dirt as they grow, and they grow in layers. Each layer holds some of the soil as it grows. They are also grown in sandy soil. However, it is easy to clean them for use. Start by cutting off the dark leaves at the top of the leek and also about 1/2 inch of the bottom of the stalk. These should be discarded. Cut the leeks in half length-wise and then into 1/4 inch “half moons.” Some chefs run cold water over the leeks and use their fingers to separate the leek to remove the sand. Joanie simply drops the half moons in cold water and swishes them around. The sand will fall to the bottom and the leeks will be clean.
The leeks should be sautéd in butter, to soften. While this is being done, dice a pre-cooked chicken breast to be added once the leeks are softened. Joanie likes to use rotisserie chicken for this soup. It is easier and the flavor is enhanced compared to simple blanched chicken. The milk and cream to thicken the soup are added at the end when the cooking process has been completed. Joanie removes the soup from the heat and simply stirs in the cream before serving. It will remain hot.
Cream soups are a staple for the Keto diet. We love them and have a number of other recipes that you may wish to consider – here are just a few:
For an index of all of the soups on our site, simply click the word -> SOUPS!
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Keto Cream of Leek Soup – A Light Cream French Inspired Soup – Loaded with Chicken
Keto Cream of Leek Soup is a French inspired soup. Joanie’s recipe omits the classic potato and is thickened instead with almond flour and heavy cream. Our version is loaded with chicken and uses chicken stock for even more pronounced flavor. It is light, creamy, and delicious. Join the world of leeks, and enjoy this Tasty Low Carb creation, tonight!
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