Low-FODMAP Potato Soup

Filling and hearty, this soup is great for a cold day.

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 6 medium russet potatoes, peeled and cut into cubes
  • 1⁄4 cup butter
  • 1⁄2 cup gluten-free all-purpose flour
  • 6 cups lactose-free milk
  • 1⁄8 tsp. salt
  • 1⁄4 tsp. cracked black pepper
  • 1⁄4 lb. grated Cheddar cheese, plus extra for serving
  • 1⁄4 lb. grated Parmesan cheese
  • 2 green onions, green part only, sliced


  • Boil potatoes in a large pot until tender, about 15 minutes. Drain and add potatoes to a food processor; blend until smooth.
  • In a large saucepan, melt butter over medium heat. Add flour and cook about 1 minute, stirring continuously.
  • Add 3 cups milk to pan with salt and pepper; stir until there are no lumps. Add puréed potatoes and remaining milk and increase heat to medium-high; bring to a rolling boil, stirring constantly.
  • After boiling, turn heat off and add cheese and 1 green onion. Stir until cheese is melted. Serve immediately in soup bowls. Top each bowl of soup with some additional Cheddar cheese and remaining sliced green onion.