Low FODMAP Creamy Potato Soup
Silky smooth potato soup made with coconut milk and fresh herbs. Dairy-free comfort in a bowl.
Instructions
- 1
Heat olive oil in a large saucepan over medium heat.
- 2
Add leek greens and sauté for 10 minutes until softened.
- 3
Add 1 cup water and cook for 2-3 minutes.
- 4
Add potatoes, remaining water, parsley, and thyme.
- 5
Bring to a simmer and cook for 20 minutes until potatoes are very tender.
- 6
Use an immersion blender to puree until completely smooth.
- 7
Stir in coconut milk and heat through.
- 8
Season with salt and pepper to taste.
- 9
Serve garnished with fresh chives.
FODMAP Notes
Uses only the green parts of leeks, which are low FODMAP. Potatoes are naturally low FODMAP. Coconut milk is safe at the portion listed. Avoid the white bulb of leeks.
Tips
- 💡 Leave some potato chunks for rustic texture
- 💡 Use lactose-free cream instead of coconut milk
- 💡 Top with crispy bacon bits
- 💡 Add a swirl of olive oil before serving
Recipe Notes
This creamy potato soup proves you don’t need dairy for rich, satisfying texture. The coconut milk adds subtle sweetness that complements the earthy potatoes.
Substitutions
- Milk: Lactose-free milk or oat milk
- Potatoes: Yukon Gold for creamier texture
- Herbs: Rosemary or dill
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze up to 2 months
- Reheating: Add splash of water or milk when reheating
FODMAP Stacking Note
One serving is low FODMAP. Use only the dark green parts of leeks - the white and light green parts are high FODMAP.
Related Recipes
- Low FODMAP Corn Chowder
- Low FODMAP Leek Soup
- Low FODMAP Mashed Potatoes