Keto Cream of Leek Soup

5 from 1 vote

Keto Cream of Leek Soup is a delicious French inspired soup! Our version is loaded with chicken and perfect with any main dish. No need for the potatoes, the cream thickens the soup. Yet, it is a lighter cream soup filled with flavor!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: French

Allergen: Gluten Free

Servings:

Author: Joanie and Chris

Net Carbs: 10g

Ingredients

3 medium Leeks cleaned, sliced, and separated
2 cloves Garlic minced
2 tablespoons Butter
2 tablespoons Almond flour
1 teaspoon Sea salt
½ teaspoon Pepper
⅛ teaspoon Nutmeg
2 cups Chicken stock
½ Chicken breast cooked, diced
1 ½ cups Milk
½ cup Heavy cream
Chives fresh cut for garnish

US Customary - Metric

Instructions

Cut off the dark green leaves from the top of the leeks. Then cut off 1/2 inch from the bottom of the leeks.
Cut the leeks in half length wise, then into 1/4 inch "half moons." Then place the leeks into a bowl of cold water. Swish around with your fingers and they will float to the top. Remove with a slotted spoon into a colander to dry. Dirt and sand will sink to the bottom of the bowl.
Sauté leeks in butter in a Dutch Oven, over medium heat, until softened (approximately 3 minutes). Add the garlic and sauté 1 minute.
Stir in the almond flour, nutmeg, salt, and pepper. Cook for 2 minutes.
Add the chicken broth and diced chicken and bring to a boil. Reduce the heat and simmer for 10-12 minutes.
Remove from the heat and blend in the milk and heavy cream, slowly. Stir constantly for 2-3 minutes. Garnish with cut chives and serve hot.

Chef's Notes

Perfect size for a soup/appetizer before a delicious low-carb meal. Leeks are not overpowering like a yellow onion. But, they are so tasty!
You can also use coconut flour in place of the almond flour.
If you use uncooked, diced chicken breast then the cooking time should be 25 minutes.

Nutrition