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Number of servings: 4

Total time: ~30 minutes


  • 225 g potatoes, cut into cubes
  • 3 large leeks, sliced (only use the dark green part which is low-fodmap)
  • 1200 ml vegetable stock (make sure it’s low-fodmap if store-bought or make your own)
  • 150 ml lactose-free cream (or nondairy cream)
  • 15 ml vegetable oil
  • salt & black pepper, to taste
  • 5 g ACAZEN Acacia gum powder


  1. In a large pan, heat the oil, then add the leeks and potatoes. Cook until they start to soften, about 3-4 minutes.
  2. Add the vegetable stock and ACAZEN, then bring to a boil. Add the salt and pepper (as much or as little as you like), then reduce the heat and simmer until the vegetables are tender. 
  3. Remove the pan from the heat and allow contents to cool before transferring them to a blender.
  4. Blend the soup until it has a smooth consistency. 
  5. Pour the soup back into the pan and stir in the cream over low heat.
  6. Serve!


Recipe adapted from:
Image source:

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