Low Acid Creamy Potato Soup

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This creamy soup is made with tender russet potatoes, mellow leeks, and a touch of mild cheese for a comforting, non-acidic blend. It skips acidic triggers like garlic, onions, and black pepper, making it GERD-friendly and gentle on the stomach. Ready in just 35 minutes, it’s a quick and easy low acid comfort food option.

Ingredients Needed:

• 3 Tbsp butter: adds richness without acid.
• 1 ½ cups chopped leeks (white part only): gentle alternative to onion.
• 3 celery stalks: adds mild crunch.
• 2 Tbsp garlic-infused olive oil: flavor without triggering reflux.
• 2 whole carrots, diced: natural sweetness and color.
• 6 russet potatoes, peeled and diced: hearty and soothing.
• 1 tsp salt: to taste.
• 1/4 tsp white pepper (optional): milder than black pepper.
• 8 cups low sodium chicken or vegetable broth: gentle base.
• 1 cup low-fat milk or oat milk: creamy but easy on digestion.
• 1 cup lactose-free half and half or plain oat cream: for smooth texture.
• 3 Tbsp flour (optional): for thickening, if tolerated.
• 1 cup mild mozzarella or soft goat cheese: low acid cheese option.
• Fresh herbs (parsley, thyme): optional garnish for flavor and freshness.

How to Make Low Acid Creamy Potato Soup:

Sauté Base Vegetables:
In a large pot over medium heat, melt butter. Add leeks, celery, carrots, and garlic-infused oil. Stir occasionally for 3–4 minutes until softened.

Add Potatoes and Broth:
Stir in diced potatoes. Add salt and optional white pepper. Pour in the broth. Bring to a gentle boil, reduce heat, and cook for 10 minutes until potatoes start to soften.

Add Cream and Milk:
In a small bowl, whisk flour (if using) into the milk. Slowly stir into the pot with the half and half or oat cream.

Simmer and Blend:
Cook for 5–7 minutes more until potatoes are fork-tender. Transfer soup in batches to a blender, blend until smooth (be careful with hot liquids!), and return to pot.

Add Cheese and Finish:
Stir in mild cheese until melted. Taste and adjust salt if needed. Garnish with fresh herbs if desired.

Recipe Tips:

• Use leeks and garlic-infused oil for reflux-friendly flavor.
• Goat cheese or mozzarella melts easily and is gentler than cheddar.
• Oat milk adds creaminess with less acidity.
• Avoid black pepper for best stomach comfort.
• Use immersion blender for easy pureeing directly in the pot.

How to Store & Reheat:

• Room Temperature: Do not leave out longer than 2 hours.
• Fridge: Store in a sealed container for up to 4 days.
• Freezer: Freeze in portions up to 2 months. Reheat gently on stove or microwave, stirring occasionally.

Nutrition Facts (per serving):

• Calories: ~220
• Sodium: ~180mg
• Protein: ~6g
• Fat: ~9g
• Carbs: ~28g
• Fibre: ~3g
• Sugar: ~4g

FAQs:

Is creamy potato soup good for acid reflux?
Yes, if made without acidic ingredients like garlic, onions, and cheddar. This version uses low acid swaps that are gentle on digestion.

Can I eat potatoes on a low acid diet?
Absolutely. Potatoes are non-acidic and are a great base for low acid meals like this soup.

What dairy is safe for low acid recipes?
Low-fat, lactose-free, or plant-based milks like oat milk are good options. Soft cheeses like goat cheese are also gentler.

Can I make this soup dairy-free?
Yes! Use olive oil instead of butter, oat milk, and oat cream instead of dairy.

What herbs are good for flavor without causing reflux?
Parsley, thyme, basil, and dill are all reflux-friendly and add nice flavor.

Try More Recipes:

• Low Acid Lentil-Free Vegetable Soup
• Low Acid Instant Pot Beef Stew
• Low Acid Crockpot Beef Stew