Velvety leek-cheddar soup

Creamy soup made with melted leeks and cheddar, low in carbohydrates and high in fat.

Gluten-Free Low-Carb
schedule Prep (min)
10
whatshot Cook (min)
25
timer Total (min)
35
account_circle Servings
4
250 kcal
Par portion
20.0 g
Lipides
10.0 g
Protéines
4.0 g
Glucides nets
Ingredients
cleaned leeks cleaned leeks
vegetable broth vegetable broth
grated cheddar grated cheddar
whole cream whole cream
Instructions
  1. Brown the sliced ​​leeks in a little butter until they are soft.
  2. Add broth and cook 15–20 minutes; mix to obtain a smooth velvety consistency.
  3. Stir in cream and cheddar off heat; mix until combined, adjust seasoning.
  4. Serve hot, sprinkle with a little freshly ground black pepper.
Variants
  • Replace the cheddar with gruyere for a stronger taste.
Tips
  • Do not boil after adding the cheese to avoid separation.
FAQ
Yes, replace with unsweetened almond milk to reduce lipids.

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Irina Volkov Russia

Chef Irina Volkov

Russia

Modern-Russian

Root-vegetable-focused plates and refined slow-cooking techniques adapted to low-carb needs.

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