Alpha Gal Friendly Slow Cooker Potato Soup
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Learn more →Ingredients
6 servings
- 6 slices bacon, cut into 1-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 lbs russet potatoes, peeled and cut into ¾-inch cubes
- 3 cups chicken broth
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 4 oz cream cheese, cut into cubes and softened
- 1 cup shredded cheddar cheese, plus more for serving
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ½ cup sour cream
For serving
- 3 green onions, thinly sliced (optional)
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
- 2
Add the diced onion to the skillet with the drippings and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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