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A bowl with low FODMAP potato soup with some grated cheddar on top

Low FODMAP potato soup


  • Author: Karlijn
  • Total Time: 30 min
  • Servings: 4 1x
  • Diet: Gluten Free

Description

A simple but tasty low FODMAP potato soup with carrot, the green part of leek and spring onion. Topped with cheddar cheese. Low lactose and gluten-free. 


Ingredients

Scale
  • 500 g (17.6 oz) potatoes
  • 100 g (3.5 oz) carrots
  • 1 leek, the green part only
  • 25 g (1.5 tbsp) butter
  • 25 g (2.5 tbsp) gluten-free flour
  • 750 ml (3 cups) low FODMAP stock (made from 750 ml water and low FODMAP stock cubes or powder)
  • 500 ml (2 cups) lactose-free milk
  • 50 g (1/4 cup) grated cheddar cheese
  • 2 stalks of spring onion, the green part only
  • Optional: lactose-free sour cream or crème fraîche for garnish

Instructions

  1. Peel the potatoes and the carrots. Cut into small cubes. Put aside.
  2. Cut the green part of the leek into rings. Put aside.
  3. Heat the butter in a soup pan until it has melted.
  4. Add the flour and cook it for 1 minute. Stir occasionally.
  5. Add the stock and stir well with a whisk.
  6. Then add the milk and the potatoes, carrots and leek.
  7. Bring the soup close to a boil. Then lower the heat to medium-low and leave the soup to simmer for about 15 minutes. Stir the soup now and then.
  8. Season the soup with salt and pepper to taste. Optionally stir in the grated cheddar cheese.
  9. Serve the soup with a dollop of crème fraîche in each bowl and some rings of spring onion.
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Soup
  • Method: Boiling
  • Cuisine: International

Nutrition

  • Serving Size: 1 serving
  • Calories: 255
  • Fat: 7
  • Carbohydrates: 37
  • Fiber: 4
  • Protein: 9

Keywords: low FODMAP potato soup, gluten-free potato soup, potato soup, vegetarian potato soup