Dinner ideas gluten free Low FODMAP British recipes Lunch ideas Soups Uncategorized Vegetarian

Low FODMAP leek and potato soup

leek and potato soup with croutons

This Low FODMAP leek and potato soup is adapted version of a soup that I started making in London. I think that I saw it on some tv cooking show and then decided to make it.

It is very easy to put together. There are 2 main ingredients, with addition of gluten free bread croutons, that you can easily make yourself. I always cook more of the soup for the next day. Because it is a blended soup, you can also pour it in a thermos and take it to work, making sure it will stay warm!

Leek and potato soup is for me a typical British dish. It requires ingredients that most of you will have in the kitchen and it is a great Low FODMAP UK recipe.


Ingredients for 4 servings of a Low FODMAP leek and potato soup:

For the soup:

100 g leek, green parts only

400 g potato, peeled

2 tsp. clarified butter

200 ml 2% milk, lactose free


For the croutons:

1 tsp. clarified butter

2 slices of a gluten free white bread


leek and potato soup with croutons
leek and potato soup with croutons


Instructions for a Low FODMAP leek and potato soup:

For the soup:

Place a medium pot on a medium heat. Melt 2 tsp. of clarified butter. 

Finely chop the green leaves of the leek. Add them to the pan and start cooking on a medium heat. After few minutes, when the leeks begin to soften, also add the peeled and chopped potatoes to the pan. 

Keep tossing the leeks and potatoes in the pot, so they don’t burn.

Add either water, enough to cover the vegetables, or a Low FODMAP vegetable stock to be vegetarian option, or a Low FODMAP chicken and vegetable stock.

Turn the heat to low and simmer the leek and vegetables for 30 – 45 minutes. It is ok if the vegetables start falling apart, because you will blend the mix anyway.

Season with salt and pepper. 

Blend the mix with a hand blender to a desired consistency. I like it fully creamed. Add milk and blend again. Just remember to adjust seasoning at this stage.

For the croutons:

Preheat a pan on a medium heat. Melt the clarified butter. Dice the gluten free bread slices and place them with the melted butter in the pan. Kepp frying and turning, so it won’t burn, but it will change colour to golden.

Serve the Low FODMAP leek and potato soup in a nice bowls, with the croutons on top.

leek and potato soup
leek and potato soup


For Polish version of thie recipe, go here: http://przepisylowfodmap.eu/zupa-krem-porowo-ziemniaczana

Zupa krem porowo – ziemniaczana



Nutritional facts for 1 portion of a Low FODMAP leek and potato soup:

206 kcal
33.5 g Carbs
4.9 g Protein
6.2 g Fat
For more  Low FODMAP recipes for soups, pleae go here: https://fitfodmapfoodie.co.uk/category/soups

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