Low Histamine Creamy Potato Soup

Total time45 min

Prep time15 min

Cook time30 min

This soup gets its silky texture the old-fashioned way — simmered Yukon Gold potatoes are blended right in the pot until part of the batch turns velvety smooth while the rest stays in tender, rustic chunks. Garlic-infused oil and the mild green tops of scallions build a fragrant base without any harsh bite, and a touch of dried thyme rounds out the flavor with warmth instead of heat. Simmering the potatoes low and slow in broth and water gives the soup real body, so every spoonful feels rich and satisfying on its own. A scattering of fresh chives at the end adds a pop of color and a mild, herby lift that never overwhelms the dish. It's a cozy, comforting bowl that works beautifully for a low histamine table, no fuss required.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Texana Brands Olive Oil, Infused, Roasted Garlic Iberia Infused Extra Virgin Olive Oil with Garlic Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil
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6 scallions, green tops only, thinly sliced (white and light-green parts discarded)
2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
3 cups chicken broth
1 cup water
½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
½ cup heavy cream

For serving

½ cup cheddar cheese, shredded (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh chives, thinly sliced (optional)
Ingredient note
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 1 1/2 teaspoons per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
2
Add the potatoes, chicken broth, water, dried thyme, salt, and pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and a fork slides through without resistance, about 20–22 minutes.

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