Low FODMAP Creamy Potato Leek Soup

Sometimes you just crave something rich, creamy, and warm that fills your home with the comforting scent of bay and thyme. While classically made with heavy cream, my version of potato leek soup uses canned coconut milk to achieve an equally sumptuous mouth-feel. 

I love how easily this one comes together, and I'm sure we can all rejoice in the fact that we don't have to chop onions or garlic. Try serving it with a drizzle of garlic infused oil like I did. Crumbled bacon adds a nice salty bite, or cubed cooked chicken breast to make it a bit heartier for a dinner. 

Whip up a batch this week for dinner, and stock your freezer with the leftovers for a quick lunch later. 

Low FODMAP Creamy Potato Leek Soup

Serves 8

2 cups leeks, green part only, chopped
3 large russet potatoes, peeled and diced
1 stalk of celery, diced
1 medium carrot, peeled and diced
4 cups Low FODMAP broth/stock
1 cup canned coconut milk
1 bay leaf
3 tbs butter
1 tbs garlic infused oil
1 tsp dried thyme leaves
Salt and pepper to taste

Start by melting the butter in a large soup pot. Add the garlic infused oil, carrot, leek, celery and thyme and saute until the vegetables are soft, being sure not to brown them, about 10 minutes. 

Toss in the bay leaf, potatoes, and stock/broth and bring to a simmer. 

Turn heat down to low and simmer for about 20 minutes, or until the potatoes are soft. ​

Using an immersion blender, puree to desired texture - I like it smooooth. Alternatively, you could wait for the soup to cool a bit and use a stand blender, just be sure to allow steam to escape when blending. 

Stir in the coconut milk. Serve with a drizzle of garlic infused oil and a sprinkle of thyme leaves. Enjoy!

What's a classic dish you wish was Low FODMAP?