Potato soup (low-FODMAP, GF, vegan)

First blog posts, then a recipe? I know! Don’t get used to it, though. Work’s about to pick up shortly — more on that later.

But first, potato soup.

For reasons I will also discuss later, I made and then cancelled my dietitian appointment. At least for the foreseeable future, I am back to sorting this stuff out on my own. I keep flaring up, so I keep returning to the basics. Potatoes are safe. But I’m sick of baked potatoes, tbh. So I thought I’d see if I couldn’t make a palatable potato soup. And I did. My daughter, who is pretty much anti-soup, asked for seconds. And asked me to make it again the next night.

Of course, the next night she went to a birthday party and I misjudged the time she’d be getting back by about an hour, so this batch was a bit…smushy. Still tastes amazing, though. Potato soup is forgiving.

Potato soup (low-FODMAP, GF, vegan)

8 cups water
4 cubes (4 tablespoons) low FODMAP vegetable stock concentrate (see recipe at the end of this post)*
4 large baking potatoes, peeled and cut into 1-inch cubes
2 tablespoons potato flour
1 cup white cooking wine
1 teaspoon dill weed (or to taste)
1/2 teaspoon ground celery seed (or to taste)
1/2 to 1 cup grated Parmesan

Bring water to a boil; stir in stock cubes and return to a boil, stirring until well combined. Scoop out a small amount (1/2 to 3/4 cup) of the stock mixture and pour into a small saucepan; keep warm over low heat and add the potato flour a little at a time, whisking constantly, until smooth and thickened. Stir potato flour-broth mixture, dill, and celery seed into vegetable stock; heat to boiling. Add potato cubes to the boiling stock, then reduce to medium and cook until potatoes are tender, around 20 minutes. Stir in cooking wine and cook 5 minutes or until flavors have blended. Remove from heat and stir in Parmesan a little at a time until desired consistency/flavor is achieved.

*This would also work with 8 cups of your favorite vegetable broth. I just have to jump through hoops to avoid onions and garlic these days.

4 thoughts on “Potato soup (low-FODMAP, GF, vegan)

  1. Sounds good! My guys are generally anti soup, but one of them loves celery, was brave, tried my celery soup (a Jacques Pepin recipe, so you know it’s good), and loved it. I’m so excited to try more soups on my guys now. I just adore any soup! (OK, I’m going to stop saying soup now!)

    Liked by 1 person

    1. I love soup, too! Anya’s just now getting brave enough to eat it; before, I had to drain out the liquid and serve it over rice before she’d even consider it. Kai, sadly, has taken over her role as Supreme Picky Eater. Hopefully he outgrows that in a few years!


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