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This Keto Leek and Cheese Soup is a pot full of amazing flavors! The peppery, oniony aroma of leek is partnered with creamy sharp cheddar and fried ground beef in a healthy low-carb soup.
This cheesey leek soup is a famous German soup that I grew up with. Even since I was child, I always liked the flavor of leek (unlike my poor brother, who was also served this soup). I knew I had to make a version of this for my recipe blog!
The keto soup is incredibly creamy thanks to the addition of cream cheese and sharp cheddar. The aroma is spectacular: leek, green onion, garlic, and just a hint of nutmeg. The addition of ground beef makes this soup very filling and a perfect dinner choice. But the best part is that this soup is filled with antioxidants, collagen (hello bone broth!), and is low-carb!
Make the Keto Leek and Cheese Soup in no time with my tips!
Wash leek. Leeks are related to onions, and just like onions they consist of many layers. That’s why it’s very important to wash your leek thoroughly because dirt can hide between the first few layers. So first wash, then slice.
Cheddar cheese. I think sharp cheddar works best for this recipe, but you can certainly use other cheddars, Gouda, or Colby. Buy a block cheese and then shred with your box grater.
Broth. For this recipe, you will need 2 1/2 cups of bone broth. I prefer using homemade chicken bone broth, but you can also use store-bought bone broth. Kettle and Fire makes a high-quality keto and paleo-friendly chicken bone broth.
I usually make homemade chicken broth after making a roast chicken. It is pretty simple to make: Add your chicken carcass (with the cartilage, bits and pieces of skin and meat, and the neck) to a slow cooker or large pot, cover completely with water, add salt (and any other spices you like), and 1-2 tablespoons of apple cider vinegar. Bring to boil and then simmer for 24-48 hours. Strain and done!
Creaminess. This soup is pretty creamy and thick. If you prefer your Keto Leek Soup thinner, simply add more broth. If you like it even thicker, you can just simmer the soup for a few more minutes until you have reached your desired consistency.
Enjoy a pot of flavors with this Keto Leek and Cheese Soup!
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MORE KETO SOUP RECIPES
Keto Leek and Cheese Soup
- Wash and slice leek and spring onion. Mince garlic and set aside.
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Add leek, spring onion, and garlic, and cook for 3 minutes.
- Pour in bone broth and scrape bottom of pot with a plastic spatula. Stir in cream cheese until fully combined. Simmer for 10 minutes.
- Turn off heat and stir in shredded cheese until melted. Add nutmeg, salt and pepper to taste. Serve warm.
- Keep leftovers in a covered container in the fridge for up to 5 days. Leftover soup may thicken. You can simply add some broth or water, re-heat, and serve.