30-Minute Keto Leek Zucchini Cheese Soup
A velvety, low-carb soup that combines the mild sweetness of leeks with tender zucchini in a rich, cheesy broth. The melted cheddar creates a luxurious texture while keeping carbs minimal for ketogenic diets. Perfect as a comforting starter or light lunch, especially during cooler months. The gentle sautéing of vegetables in butter builds deep flavors before simmering in chicken stock.
Ingredients
Instructions
- 1
Wash leek and discard tough base and wilted outer leaves
- 2
Thinly slice leek, roughly dice zucchini, and roughly chop garlic
- 3
Melt butter in large saucepan over low/medium heat
- 4
Add leek, garlic, and zucchini to pan
- 5
Stir well and cook gently for 3-4 minutes until tender and fragrant
- 6
Add chicken stock to pan
- 7
Add salt and pepper as required
- 8
Bring stock to a boil
- 9
Stir well and reduce to simmer for 5 minutes until vegetables soften
- 10
Add grated cheese to pan and stir to combine
- 11
Remove pan from heat
- 12
Use immersion blender to process soup until velvety smooth or transfer to freestanding blender
- 13
Serve hot with preferred keto sides
Tips
Use an immersion blender directly in the pot to avoid transferring hot soup and ensure safe blending.
Save time by prepping all vegetables before starting to cook since the sautéing step moves quickly.
Taste and adjust seasoning after blending as the cheese may add saltiness to the final soup.
Good to Know
Refrigerate for up to 3 days in covered container
Can be made 1 day ahead and reheated gently on stovetop
Serve hot in bowls with keto-friendly garnishes like herbs or extra cheese
Common Mistakes
Don't boil vigorously after adding cheese to avoid curdling
Blend carefully with hot liquid to avoid splattering
Season after adding cheese to avoid over-salting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this soup?
Yes, freeze for up to 3 months but texture may be slightly less smooth after thawing due to the cheese content.
What if I don't have an immersion blender?
Let soup cool slightly then carefully transfer to regular blender in batches, leaving lid slightly vented to prevent pressure buildup.
Can I use frozen vegetables?
Fresh vegetables work best for texture and flavor, but thawed frozen leeks and zucchini can substitute if needed.