Keto Ground Beef and Leek Soup

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Nutrition facts per serving

One serving = 1 medium-sized bowl

Carbs
5.6g

Protein
25.5g

Fat
48.6g

Kcal.
587

Carbs

5.6g

Protein

25.5g

Fat

48.6g

Kcal.

587

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This creamy and savory cheese and leek soup with ground beef is a filling and delicious low carb soup with only 5.6g net carbs per serving.

It’s easy to make and the whole family will like it, even if they’re not following a low carb or keto diet!

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Keto Cheese And Leek Soup With Ground Beef Image #1
Keto Cheese And Leek Soup With Ground Beef Image #2

Ingredients

ml vegetable stock
g ground beef
g full-fat cream cheese
g creme fraiche
leek
onion
pinch of nutmeg
salt and pepper to taste
fl oz vegetable stock
lbs ground beef
oz full-fat cream cheese
oz creme fraiche
leek
onion
pinch of nutmeg
salt and pepper to taste
cups vegetable stock
lbs ground beef
cup full-fat cream cheese
cup creme fraiche or sour cream
leek
onion
pinch of nutmeg
salt and pepper to taste

Step 1

  onion

  onion

  onion

Peel and chop the onion into small cubes.

Step 2

  leek

  leek

  leek

Wash the leek and chop it into slices.

Step 3

  g ground beef

  lbs ground beef

  lbs ground beef

Heat a tbsp of heat-resistant cooking oil or fat (e.g. ghee) in a big pot and add the ground beef.
Fry it for about 2-3 minutes on high heat.

Step 4

Reduce the heat a little bit and add the onions and leek into the pot as well.
Fry everything for an additional 5 minutes and stir frequently.

While the onion, leek, and ground beef are frying in the pot, prepare the vegetable stock.

Step 5

Deglaze with the vegetable stock and let it simmer on medium heat for about 10 minutes.

Step 6

  g full-fat cream cheese, g creme fraiche

  oz full-fat cream cheese, oz creme fraiche

  cup full-fat cream cheese, cup creme fraiche

Add the cream cheese and creme fraiche and bring the soup to a boil.
Stir frequently.

Step 7

  pinch of nutmeg, salt and pepper to taste

  pinch of nutmeg, salt and pepper to taste

  pinch of nutmeg, salt and pepper to taste

Add the nutmeg and use salt and pepper to taste.

Storage

Put a lid on the pot or fill the soup in an air-tight container and store it in your fridge for up to 3-4 days.

The soup can also be frozen and keeps much longer that way.

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