Low FODMAP Potato & Leek Soup
This creamy and filling soup is perfect to warm you up on a cold day
Servings: 4 Servings
Calories: 215kcal
Cost: $
Ingredients
- 1½ cube Low FODMAP Vegetable stock
- 750 ml Water
- 230 grams Green Tops of Leek
- 450 grams Potatoes
- 50 ml White Wine Optional
- 50 grams Lactose Free Crème Fraiche* about 2 heaped Tablespoons
- 1 pinch Salt & Pepper To Taste
- 1 tbsp Butter or Oil
Instructions
- Peel and cut the potatoes into small cubes (1x1cm)
- Wash and cut the green part of the leek into thin strips.
- Place a large saucepan over medium heat and add in the butter/oil.
- Tip in the leek and potatoes and fry in the butter for about 5 minutes.
- Add in the wine and cook for a couple of minutes, while deglazing any of the bits that may have stuck to the bottom of the pan.
- Throw in the stock cube and pour in the water. Cover the pot with a lid and let boil for around 15 minutes or until the potatoes are soft.
- Blend the soup with an immersion blender until smooth. Stir in the crème fraiche and season to taste with salt and pepper.
- Serve topped with some crème fraiche or cream. Optionally you can serve it with a piece of bread or some croutons for a nice crunch with the soup.
Notes
*If you don't have Crème Fraiche feel free to substitute with 50 mls lactose free cream (use a heavier cream for a creamier soup).