Looking for a simple lunch idea? With a rich, hearty flavour, this low FODMAP leek and potato soup will keep you warm all winter long!
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Somehow every summer I forget how much I love soup. Maybe it gets too hot here in Canada, or maybe I’d rather eat my potatoes as french fries in the summer? I’m not sure. But, every winter, I curl up with a warm bowl of soup and I fall in love all over again.
This leek and potato soup is an old favourite of mine. I made a few easy FODMAP-swaps so you can enjoy it too! Let me know what other kinds of soups you like in the comments and I’ll see what I can do to put your favourite soup back on the menu!
Think this low FODMAP leek and potato soup sounds great, but you don’t have time to try it now? Don’t worry! You can PIN THIS POST for later.
Keep It FODMAP Friendly
This low FODMAP leek and potato soup is the perfect sidekick for a cold winter day! Check out the notes below for tips on keeping this recipe FODMAP friendly.
First up, leeks. According to Monash University, leeks are low FODMAP in servings of 2/3 of a cup per sitting. Servings of 1 cup or more are high in the polyol mannitol, so measure carefully.
This recipe uses 1 cup of leeks total, which works out to 1/4 cup per person. This is well within Monash’s recommended range.
Next up, potatoes. According to the Monash app, potatoes don’t contain any FODMAPs. That means you can eat as many as you want without adding to your FODMAP load. Woohoo!
We’ll also be using vegetable broth. I haven’t found a low FODMAP vegetable broth at my local store, yet. So I normally either make my own or use this low FODMAP vegetable soup base from Fody Foods Co.
Last but not least, dairy products. This recipe uses both butter and whole milk. If you’re in the elimination phase of the Low FODMAP Diet, you need to use lactose-free products. For my Canadian peeps, both Nielson and Lactantia have lactose-free lines that go up to 35%.
So, do you need to use a lactose-free butter, then? Nope! According to the Monash app, butter doesn’t have any FODMAPs (because it’s all fat). Just double-check the ingredients for “milk solids” and you’re good to go!
Want to try this low FODMAP leek and potato soup? Don’t forget to PIN THIS RECIPE for later!
Looking for a winter-inspired lunch idea? This rich and creamy low FODMAP leek and potato soup is exactly what you need this winter!
- 1 cup leeks (green part only, thinly sliced)
- 3 md yellow potatoes (peeled, diced)
- 1 tbsp unsalted butter
- 1.5 cups low FODMAP vegetable broth
- 1.5 tbsp fresh parsley (chopped)
- 1-2 cups lactose-free whole milk
- freshly ground pepper to taste
Melt your butter in a large saucepan. Add the leeks and cook on medium-low heat for 10 minutes.
Add 1 cup of vegetable broth and cook (covered) for 2-3 more minutes.
Add the potatoes, parsley, and the rest of the vegetable broth. Gently simmer until the potatoes are tender (about 20 minutes).
If you want to blend your soup, use an emersion blender to blend it now! Then, add the milk to taste and stir until the soup is warmed through. Sprinkle with freshly ground pepper and serve.
This quick and easy low FODMAP leek and potato soup will keep you warm all winter long! Did you like this recipe? Don’t forget to share it! Together we’ll get the Low FODMAP Diet down to a science!
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© 2018 Amy Agur – The FODMAP Formula
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