Dinner
Mild Potato-Leek Soup
A silky soup of potatoes and the white part of the leek, steamed soft over low heat and puréed with the potatoes in mild stock. A little parsley and a teaspoon of mild olive oil round it off. A warm, calm dish from just a few ingredients.
- Vegetarian
- Lactose-free
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 500 g potatoes
- 200 g leek (white part only)
- 800 ml mild vegetable stock
- 1 tsp mild olive oil
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Dice the potatoes and cut the leek into fine rings.
- Steam the leek soft in the oil over low heat with a little water, without browning.
- Add the potatoes and stock and cook for 18–20 minutes until soft.
- Purée smooth and season with parsley and a pinch of salt.
Why this recipe is gentle
Only the white part of the leek is used and cooked well until soft, then the soup is puréed smooth and stays low-fat and velvety. There is no onion, garlic, tomato or spice, so it tastes mild and easy to eat.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Use only the white part of the leek and cook it well until soft.
- How well you tolerate the soup depends on the fat level, portion size and your personal triggers.
- For an especially velvety soup, purée everything until smooth.
