Low-FODMAP Slow-Cooker Baked Potato Soup; Gluten-free

Name: Low-FODMAP Slow-Cooker Baked Potato Soup; Gluten-free
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 6 slices uncooked bacon, diced (check to ensure no high-FODMAP additives); 3-4 cups low-FODMAP chicken broth, divided (3 cups for the stock, then one additional cup depending on your desired consistency); Can also use my low-FODMAP Happy Soup for easier prep; 2 pounds Yukon Gold potatoes, peeled (optional) and diced; 3 tablespoons bacon grease - see recipe note (or butter); 1 tablespoon onion or garlic infused olive-oil (for tips on shopping for infused oils, see my low-FODMAP recipe swap blog); 1/3 cup all-purpose low-FODMAP, gluten-free flour (with or without xanthan gum); 12-ounces full fat coconut milk, canned (can also use lactose-free milk for a lighter version); 1/4 cup (2 ounces) is one low-FODMAP serving; 1 cup shredded sharp cheddar cheese; 1/2 cup lactose-free sour cream or lactose-free yogurt (full fat); 2 teaspoons Kosher salt, or more to taste (depending on how seasoned your low-FODMAP chicken broth is); 1/2 teaspoon freshly-cracked black pepper; 2 sprigs fresh thyme; Toppings: thinly-sliced green chives, extra shredded cheese, extra crisped bacon, lactose-free sour cream