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Leek soup with garlic bread on wooden tray

Leek Soup Without Potatoes

Low-carb Creamy Leek Soup Without Potatoes
4.97 from 128 votes (Click on the stars to vote!)
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Course: lunch, Main Course, sides, vegetables
Cuisine: American, French, General
Keyword: Healthy, Low Carb, quick, vegetarian
Categories: one pot, soups, soups and salads, vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 108kcal

Equipment

  • 1 Sauce Pan

Ingredients
  

Ingredients In Order Of Cooking

  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 6 Garlic Cloves Diced
  • 1 Onions Medium, Chopped
  • 1 Whole Leek Stalk Discard root end, and sliced the rest
  • 1 Zucchini Medium, rough chopped
  • 1 teaspoon Thyme See Note #2
  • 4 Cups Stock Chicken or Vegetable
  • Salt (to taste) See Note #1
  • 1/4 teaspoon Pepper

Instructions

Prepare all vegetables

  • Cut all vegetables as mentioned above
  • Wash thoroughly under running water and drain. See note #3

Cook

  • Heat oil and butter in a saucepan (on medium heat). See note #4
  • Once the butter is melted, add onion, and garlic. Stir gently till onions are soft and translucent, and do not smell raw anymore.
  • Add dried herbs (thyme)
  • Add chopped leeks and zucchini. Continue sauteing.
  • Once the vegetables look slightly caramelized, add chicken stock, vegetable stock, or water.
  • Using a stick blender, blend till smooth. (you can also use a mixer or leave it whole)
  • If adding fresh herbs, add them now. Add salt and pepper to taste.
  • Serve hot with a. dollop of sour cream and garnish of choice (chives etc)

Notes

Note #1: Check if your stock/broth has salt. If it does, add extra salt to taste only if needed at the end. If unsalted, add your usual salt. I would recommend starting with 1 teaspoon for 4 servings of soup. To reduce overall sodium, substitute 2 cups of salted stock with 2 cups of water. 
Note #2: Other herbs that go with leeks are tarragon, dill, parsley, chives, coriander, basil, marjoram, etc. If using fresh herbs, add them after the pureed soup starts simmering. If using dried, add them with the chopped garlic and onions, and allow them to release their fragrance. 
Note #3: Leeks tend to have dirt in their layers. Wash thoroughly under running water to ensure it is all clean. Drain. 
Note#4: Olive oil has a higher burning temperature than butter. The combination of olive and butter ensures your vegetables do not burn and continue to sauté till they get soft with buttery flavors.
 

Nutrition

Calories: 108kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 973mg | Potassium: 232mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1082IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg

Disclaimer

Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.

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