Aunt Rocky’s Ham & Leek Soup (LCHF)

Melt butter in a large pan over medium-low heat. Add chopped leeks, salt and pepper. Reduce to simmer, cover pot, and let leeks steam until completely soft (10–15 minutes).

Add chicken stock, daikon and ham, stir. Bring back to boil. Reduce heat to simmer and allow to simmer uncovered long enough for the daikon to become opaque and tender (about 20 minutes). The soup should be slightly thicker. The cheese will help thicken it a little more.

Add grated cheese, stirring until cheese is completely melted. Remove from heat, mix in cream, and serve. Garnish with chopped parsley, or topping of choice (not included in nutritional information).

Makes 6 servings of approximately 1 1/2 cups each.

Notes:
1. If you can’t find daikon, you could substitute small red radishes (peeled), cauliflower florets, or peeled and diced turnips. Carb count will increase slightly.
2. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Nutrition info (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 316, Total Fat 27 g, Saturated Fat 17 g, Sodium 1070 mg, Potassium 350 mg, Total Carbohydrate 6 g, Dietary Fiber 1 g, NET CARBS 5 g, Sugars 3 g, Protein 12 g. Macros: 78% fat, 16% protein, 6% carbs.

© October 16, 2016 Roxana Lopez