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

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I love using the slow-cooker for low-FODMAP cooking! This low-FODMAP Baked Potato Soup in the slow-cooker means easy cooking and clean up. But it is also one of the best tasting soups you will ever have.

When I took my first spoonful of this low-FODMAP Baked Potato Soup I closed my eyes to savor it better.  It is that good. Rich, creamy, hearty and bursting with flavor.   Not to mention low-FODMAP Baked Potato Soup packs tons of nutritious potato fiber, protein and vitamins in every bite. It goes great with my low-FODMAP Multigrain Bread.

You may also love my low-FODMAP Minestrone Soup, low-FODMAP Stuffed Bell Pepper Soup and my low-FODMAP Chili recipes.  Or check out over 300 more low-FODMAP recipes on the blog, and my low-FODMAP Slow-Cooker recipe collection. IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

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

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 8-10

Hands on time: 30 mins

Cook time: 4 hours (high), 6-8 hours on low

Total time: 4 hours 30 min

Equipment: 5-6 qt slow-cooker (can also use a large pot and do on stovetop)


  • 6 slices uncooked bacon, diced (check to ensure no high-FODMAP additives)
    • I use Oscar Meyer bacon
  • 3-4 cups low-FODMAP chicken broth, divided (3 cups for the stock, then one additional cup depending on your desired consistency)
  • 2 pounds Yukon Gold potatoes, peeled (optional) and diced
    • This type of potatoes seem to work best for this soup
  • 3 tablespoons bacon grease – see recipe (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


  • In a large skillet, fry diced bacon until crispy
  • Reserve 3 tablespoons of the rendered bacon grease for later
  • Add bacon, chicken stock, thyme and potatoes to the bowl of a 5-6 quart slow-cooker, and stir to combine.
  • Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are completely cooked through
  • Once the soup has slow cooked, prepare the low-FODMAP roux
  • Place the reserved 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
  • Whisk in the low-FODMAP flour until it is completely combined, and then cook for 1 minute, stirring occasionally.
  • Gradually add in the canned coconut milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth
  • Let the mixture continue cooking until it simmers and thickens, stirring occasionally
  • When the roux is thick, pour it into the slow cooker with the potatoes, and stir until combined
  • Add in the cheddar cheese, lactose-free sour cream or yogurt, salt and pepper, and stir
  • Cook for about 10-15 minutes longer
  • 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)
    • You can also opt to puree it with an immersion blender
  • If you would like the soup to be thinner, add in the extra 1 cup of warmed low-FODMAP chicken broth
  • Stir to combine, then taste and add more salt and pepper if needed
  • Serve with optional garnishes, or refrigerate for up to 5 days
  • It is soooo good.

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