Low FODMAP leek and potato soup in white bowl with parsley garnish - 800 x 800
Low FODMAP Leek and Potato Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Looking for a winter-inspired lunch idea? This rich and creamy low FODMAP leek and potato soup is exactly what you need this winter! 

Course: Appetizer, Dinner, Lunch
Cuisine: American
Servings: 4 servings
Calories: 196 kcal
Author: The FODMAP Formula
What You Need
  • 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
What You Do
  1. Melt your butter in a large saucepan. Add the leeks and cook on medium-low heat for 10 minutes. 

  2. Add 1 cup of vegetable broth and cook (covered) for 2-3 more minutes.

  3. Add the potatoes, parsley, and the rest of the vegetable broth. Gently simmer until the potatoes are tender (about 20 minutes).

  4. 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.