Step 1

In a large skillet, fry diced bacon until crispy

Step 2

Reserve 3 tablespoons of the rendered bacon grease for later

Step 3

Add bacon, chicken stock, thyme and potatoes to the bowl of a 5-6 quart slow-cooker, and stir to combine.

Step 4

Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are completely cooked through

Step 5

Once the soup has slow cooked, prepare the low-FODMAP roux

Step 6

Place 3 tablespoons of rendered bacon fat and the infused oil in a small saucepan on the stove over medium-high heat until it has liquified

Step 7

Whisk in the low-FODMAP flour until it is completely combined, and then cook for 1 minute, stirring occasionally.

Step 8

Gradually add in the canned coconut milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth

Step 9

Let the mixture continue cooking until it simmers and thickens, stirring occasionally

Step 10

When the roux is thick, pour it into the slow cooker with the potatoes, and stir until combined

Step 11

Add in the cheddar cheese, lactose-free sour cream or yogurt, salt and pepper, and stir

Step 12

Cook for about 10-15 minutes longer

Step 13

If you would like the soup to be even thicker, you can use a potato masher to smash about half or all of the potatoes (while the soup is still in the slow cooker)

Step 14

You can also opt to puree it with an immersion blender

Step 15

If you would like the soup to be thinner, add in the extra 1 cup of warmed low-FODMAP chicken broth

Step 16

Stir to combine, then taste and add more salt and pepper if needed