Russ and I headed to Tangerini’s Spring Street Farm this weekend to pick up our first winter share. Wow! We came home with 2 FULL bags filled with produce from the sweetest carrots ever, pounds of potatoes (both sweet and white), butternut squash, broccoli, radishes and the largest beet I have ever seen, really…
And more!
My favorite part of the share is cutting fresh herbs to use all week in my cooking. This weekend, I cut some thyme, sage and cilantro to bring home…Yup, I am happy!
I decided I would whip up some soup. Butternut squash or potato?
Potato, it is!
With a few tweaks this recipe can be made low FODMAP. I did use leeks in my recipe BUT scallions (green part only) or chives could easily be substituted. I also served my soup in a bread bowl for fun. FODMAPers could use an appropriate GF roll or special soup dish. Today, I worked on a very fun blog post with a dietetic intern, Lauren, from Beth Israel Deaconess Hospital…. Stay tuned, Lauren came up with a very fun recipe just for YOU…we’ll post her recipe later this week!
I hope you are all having a great week. In the spirit of November and the upcoming holiday, Thanksgiving, I would like to add a note of THANKS….Today I am thankful for the Australian researchers for creating a diet that has been life changing for many of my clients.
What are you thankful for? Good health, wonderful friends, a warm house, cute pets, a nice husband/wife/partner? HOPE it’s all that and more!
Creamy Potato Soup with Bacon and Chives
Ingredients
- 2 Tablespoons olive oil
- 1/2 cup sliced and washed leeks (white part) OR sliced Leeks (green part) or chives for FODMAPers
- 4 medium size potatoes -yukon gold or red skin, peeled and chopped into bite size chunks
- 4 cups of chicken broth (FODMAPers use home made broth)
- 3 fresh thyme sprigs
- 1/2 cup Pepper Jack cheese, grated (can sub in grated cheddar)-reduced fat can work too
- 1/2 cup buttermilk or (FODMAPers use lactose free milk)
- Salt and pepper, to taste
- Bacon, 1 slice per person, cooked and crumbled
- Fresh chopped chives, for garnish
- Bread bowl if you choose (FODMAPer use an appropriate gluten free roll)
Instructions
- Saute oil and leeks (or green part of scallion or chives for FODMAPers) in medium sauce stock pot for about a 2 minutes over medium heat. (Cook for about 1 minute for scallions/chives)
- Add potatoes, broth and thyme and bring to boil and then reduce heat to medium-low to simmer.
- Cook for about 40 minutes or until potatoes fork tender. Shut off heat and let soup cool down a bit, about 15-20 minutes. (Remove thyme sticks)
- Slowly add soup to blender and blend until smooth consistency. (Can choose to blend only half the soup for a chunkier version)
- Pour soup back into stock pot and add cheese and buttermilk (or lactose free milk) and cook over low heat to warm soup up and melt cheese.
- Season with salt and pepper.
- Serve in bread bowl (FODMAPers use gluten free) or soup bowl.
- Garnish with bacon and chives.
Oliveoyl
This looks like what I am looking for – the only thing I plan to change is use a can of coconut milk for the buttermilk and cheese (to make it dairy free as well, for low FODMAP.) Thanks!
katescarlata
No sure if the coconut flavor would work well in the soup…perhaps try rice milk? If you don’t need to be be dairy free the lactose free milk would work well too. Also, I updated the recipe as the green part of leeks can be used now that they got the thumbs up from Monash.