Low Sodium Chilled Potato & Leek Soup

Total time2 hr 50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

Soup

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 tbsp unsalted butter
1 ½ cups leek green tops, thinly sliced (green parts only, thoroughly washed)
1 ½ lb yukon gold potatoes, peeled and cut into 1-inch cubes
4 cups chicken broth
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp white pepper
½ cup heavy cream

For serving

2 tbsp scallion green tops, thinly sliced (optional)
1 tsp chives, finely snipped (optional)

Instructions

1
Heat the garlic-infused oil and butter in a large saucepan over medium heat until the butter is melted and the mixture is shimmering, about 1 minute.
2
Add the leek green tops and cook, stirring occasionally, until softened and bright green, about 4–5 minutes.

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