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