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Low-Carb Creamy Broccoli and Leek Soup

Low-Carb Creamy Broccoli and Leek Soup

low-carb creamy broccoli leek soup with baconThis Low-Carb Broccoli and Leek Soup was the perfect fall treat!

Part of my family lives on a farm and they were so kind as to give us some leeks from the garden to cook with.

I haven’t used leeks since my days working at french bakery/patisserie where we would use them in our savoury crepes! They were always so tasty.

I figured this Low-Carb Broccoli and Leek Soup was the perfect opportunity seeing as soups have always been a favourite of mine when the weather starts to get a bit colder.

This soup is SO delicious. It’s rich, creamy and VERY filling. It’s also quite easy to make.

low-carb creamy broccoli leek soup with baconlow-carb creamy broccoli leek soup with baconThe carb count is a little higher at 10g of NET carbs per serving but I was totally okay with that considering the large amount of nutrients this soup offers! (Most of the carbs are coming from vegetables).

You get a large dose of sodium and potassium (key on the Keto diet) along with a ton of vitamin C, Vitamin A, calcium .. and more!

Not going to lie, I always feel fantastic after finishing a bowl of this! It typically keeps me going for a solid 6 hours afterwards!

I hope you enjoy it as much as I do!

Serves: 4

Low-Carb Creamy Broccoli Leek Soup


  • 4 cups beef broth (I just used Campbell’s)
  • 350g broccoli chopped (about 1 medium-large head of broccoli)
  • 1 large leek cleaned and chopped
  • 1/2 cup fresh basil
  • 1 clove garlic, crushed
  • 7oz cream cheese, cubed, room temperature
  • 1/4 cup heavy whipping cream
  • Pepper to taste
  • optional: 3-4 strips of cooked bacon
  • optional: 1 tbsp bacon fat


1. In a large pot, add your broth and bring to a boil. broccolileeks

2. Once boiling, add the broccoli and leeks.

3. Cover and continue to boil for about 8-9min or until broccoli is soft and easily cut with a fork. (Turn down the heat slightly to avoid boiling over).

4. Reduce the heat slightly and add your basil, garlic, cream cheese and heavy cream to the boiled vegetables and continue to simmer, stirring occasionally until the cream cheese has pretty much completely melted.

5. Remove the pot from the burner and using a hand mixture, blend all the ingredients until smooth. (I actually left a few chunks just for texture!)

6. You can now add your chopped bacon slices (and stir in a tbsp of bacon fat for a bit of extra flavour if you’d like!) bacon

7. Serve warm with cheese crisps or as I do.. with grated three cheese blend on top! SO GOOD.

8. Store in an air-tight container in the fridge and re-heat on the stove or in the microwave in a partially covered bowl if consuming later! Enjoy!

Nutrition facts INCLUDING bacon and bacon fat: 339cals | 28g fat | 10g NET carbs | 10g protein & 3g fibre

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