Comfort foods are in high demand right now, and not just because temps are dropping. As I type this we're currently on day 2 of not knowing who the next President of the United States will be in the middle of a global pandemic and each of us collectively are on the edge of our seats.
If you're like me, you're craving all things cozy, comforting, and EASY which is why this week I'm bringing you a handful of really easy, low FODMAP friendly comfort food options to help you through all aspects of this, well, craziness.
I've been making this Slow Cooker Low FODMAP Vegan Potato Leek Soup for a few years now. It is one of my go-to lunch recipes when I'm needing something gentle but filling. Typically when I make this Slow Cooker Low FODMAP Vegan Potato Leek Soup I'll add a little bacon (I'm not vegan, but if you are you can add tofu bacon or just skip it all together) and scallions on top for a little extra depth of flavor. I also like to serve it alongside a simple spring mix salad drizzled with olive oil, apple cider vinegar, salt and pepper. It's so fresh and clean, yet uber warm and cozy. This Slow Cooker Low FODMAP Vegan Potato Leek Soup is super simple and a really budget-friendly way to meal prep your lunch or dinner for the week, and chances are you already have most of these ingredients at home.
So, what are you waiting for?! Grab your slow cooker and the ingredients below and make yourself a giant batch of the coziest Slow Cooker Low FODMAP Vegan Potato Leek Soup today!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
3-4 cups potatoes, cubed (about 3-4 medium potatoes)
1 cup leeks, chopped (green parts only for low FODMAP)
3 cups vegetable or bone broth (use veggie if vegan)
1 tsp salt
1 tsp black pepper
1-2 tsp paprika
1 tsp garlic scape powder Or garlic infused olive oil
1/4 tsp white pepper
1 cup non-dairy milk of choice (I used oat milk)
optional: scallions + bacon/tofu bacon for garnish
Peel + cube 3-4 medium potatoes and add to the basin of a slow cooker.
Chop 1 cup of leeks, ensuring you are using the green parts only as they are low FODMAP friendly.
Add leeks to potatoes then cover with veggie or bone broth.
Add in all spices and give the veggies a stir to incorporate.
Slow cook on high for 4 hours, stirring every hour or so to ensure all ingredients are fully combined.
When soup is finished cooking, blend using a handheld immersion blender*, gradually adding in non-dairy milk 1/4 cup at a time until soup is completely smooth.
Top with scallions and bacon or tofu bacon prior to serving if desired.
*Note: If you do not have an immersion blender, you can use a standard blender but you must ensure that the soup has cooled significantly prior to doing so. Blending while hot can result in the soup exploding out of the blender!