Low FODMAP Potato and Leek Soup Recipe

Low FODMAP Potato and Leek Soup Recipe

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Creamy Low-FODMAP Potato and Leek Soup.  This soup is easy to make, comforting and you also have the option to add in cheese and bacon!

• Author: FodMapLife.com
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Yield: 4 1x
• Category: Low Fodmap Soup
• Method: Low Fodmap
• Cuisine: Low Fodmap
• Diet: Low Calorie

Ingredients

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• • 1 tablespoon garlic-infused olive oil or olive oil

• • 1/2 celery stalk, chopped

• • 1 1/2 cups leek leaves (no bulbs), chopped

• • 3 russet potatoes, scrubbed, peeled and chopped

• • ½ teaspoon dried dill weed

• • 1 teaspoon salt, divided

• • 1 teaspoon pepper

• • 2 cups FODMAPPED Chicken Slow Cooked Broth

• • 1 tablespoon butter

• • Optional: Add 1 to 1 ½ cups cheddar cheese

• • Optional: Add 2 pieces bacon, cooked and chopped

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Instructions

1. 1. Heat oil in a medium-sized pan on medium heat. Once oil starts to shimmer, add in celery and stir for 1-2 minutes. Next add in leek leaves. Continue stirring occasionally for another 3-4 minutes. Don’t allow leaves to overcook or brown. Remove 4 pieces of leeks for garnish.

1. 1. Next add in potatoes to pan, along with dill weed, a ½ teaspoon salt and pepper; cook for 5 minutes. Pour in broth and bring to a gentle boil. Cook until potatoes are almost tender, about 10 minutes.

1. 1. Remove half of soup from heat and place in food processor; for safety, let cool for 5 minutes before processing.

1. 1. Mash potatoes that are still in pan with a potato masher.

1. 1. Puree potatoes in food processor until creamy and add back to pan. Add in butter. Heat soup back up over low heat and add remaining salt to taste if desired. Optional – add cheese at this stage and stir until melted. Remove the pan from the heat. Serve soup garnished with leftover leeks as well as cooked bacon if desired.

Keywords: Low Fodmap Soup

Low FODMAP Potato and Leek Soup

Serves 4

Low FODMAP Potato and Leek Soup Ingredients:

• 1 tablespoon garlic-infused olive oil or olive oil
• 1/2 celery stalk, chopped
• 1 1/2 cups leek leaves (no bulbs), chopped
• 3 russet potatoes, scrubbed, peeled and chopped
• ½ teaspoon dried dill weed
• 1 teaspoon salt, divided
• 1 teaspoon pepper
• 2 cups FODMAPPED Chicken Slow Cooked Broth
• 1 tablespoon butter
• Optional: Add 1 to 1 ½ cups cheddar cheese
• Optional: Add 2 pieces bacon, cooked and chopped

Low FODMAP Potato and Leek Soup Instructions:

1. Heat oil in a medium-sized pan on medium heat. Once oil starts to shimmer, add in celery and stir for 1-2 minutes. Next add in leek leaves. Continue stirring occasionally for another 3-4 minutes. Don’t allow leaves to overcook or brown. Remove 4 pieces of leeks for garnish.
2. Next add in potatoes to pan, along with dill weed, a ½ teaspoon salt and pepper; cook for 5 minutes. Pour in broth and bring to a gentle boil. Cook until potatoes are almost tender, about 10 minutes.
3. Remove half of soup from heat and place in food processor; for safety, let cool for 5 minutes before processing.
4. Mash potatoes that are still in pan with a potato masher.
5. Puree potatoes in food processor until creamy and add back to pan. Add in butter. Heat soup back up over low heat and add remaining salt to taste if desired. Optional – add cheese at this stage and stir until melted. Remove the pan from the heat. Serve soup garnished with leftover leeks as well as cooked bacon if desired.