This keto broccoli and leek soup is luxuriously creamy, bursting with flavor, and incredibly easy to make. It’s the perfect comforting low-carb meal that’s both delicious and nutritious. This soup is a keto dieter’s dream and is packed with healthy fats, fiber, and essential electrolytes.
Want more keto soup recipes? Try my low-carb creamy cauliflower soup, delicious keto chicken noodle soup, or filling keto cream of chicken soup.
Why This Soup is a Keto Superstar
- Low-carb goodness: Broccoli and leeks are naturally low in carbohydrates, making this soup a perfect fit for your keto lifestyle.
- Nutrient powerhouse: Both broccoli and leeks are loaded with vitamins, minerals, and antioxidants.
- Electrolyte boost: This soup is an excellent source of potassium and sodium, essential electrolytes often depleted on a keto diet.
- Creamy texture without the carbs: We use heavy cream to achieve a rich and satisfying texture without compromising your carb count.
Ingredients
- 1 Leek (white part only)
- 1 clove Garlic (roughly chopped)
- 3 ounces Butter (salted)
- 1 pound Broccoli (about two medium heads)
- ½ cup Heavy Cream
- 2 ½ cups Chicken Stock
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Parsley (chopped)
How To Make Keto Broccoli & Leek Soup
- Sauté: Melt the butter in a large saucepan over low heat. Add the chopped leek and garlic, and sauté until soft and translucent.
- Add the broccoli: Chop the broccoli into florets and add them to the saucepan. Pour in the chicken stock, ensuring the broccoli is mostly covered.
- Simmer to perfection: Simmer for about 8 minutes or until the broccoli is tender and easily pierced with a fork. Be careful not to overcook, as this can affect the color and flavor of the soup.
- Blend until smooth: Using an immersion blender (stick blender), carefully blend the soup until it’s perfectly creamy and smooth.
- Season and serve: Season with salt and pepper. Add a dash of heavy cream and garnish with chopped parsley.
Tip: Using a stick blender is much safer and easier than a traditional blender when pureeing hot soup.
How To Store Soup
Store soup in the fridge for up to 3 days or freeze for up to 3 months.
Keto Broccoli And Leek Soup
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Ingredients
- 1 medium Leek white part only
- 1 clove garlic
- 3 ounces Butter salted
- 1 pound Broccoli 2 medium heads
- 1/2 cup Heavy Cream
- 2 1/2 cups chicken stock
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Parsley chopped
Instructions
- Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.1 medium Leek, 1 clove garlic, 3 ounces Butter
- Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
- Cut the broccoli into evenly sized florets and place into the saucepan. Add the chicken stock and stir. Ensure that the broccoli is mostly covered.1 pound Broccoli, 2 1/2 cups chicken stock
- Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
- Using a stick blender, carefully blend the soup until no lumps are remaining.
- Season with salt and pepper. Add a dash of heavy cream and garnish with parsley.1 tsp Salt, 1 tsp Pepper, 1 tbsp Parsley, 1/2 cup Heavy Cream
Notes
Nutrition
Are Leeks Low-Carb?
Leeks are not low-carb by themselves, but when used with high-fat ingredients, their carbohydrate content is low, making the meal very keto-friendly.
Leeks are loaded with nutrients, and our soup contains essential electrolytes and vitamins.
Want more low-carb vegetable recipes? Try my:
