Description
A comforting autumn dish featuring buttery potatoes, savory bacon, and rich cream, perfect for cool evenings.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups (720 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 1 cup (240 ml) milk or plant-based milk
- 1 cup (240 ml) heavy cream or half-and-half
- 4 oz (110 g) cream cheese, softened
- 4 strips turkey bacon, cooked and crumbled
- 2 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)
- Fresh chives or parsley, chopped, for garnish
- Grated cheddar or a dairy-free alternative for serving
Instructions
- Prep your ingredients: Peel and dice the potatoes into even 1-inch pieces, chop the onion, and mince the garlic.
- Brown the turkey bacon: In a skillet over medium heat, cook the turkey bacon until crisp. Set aside on paper towels and crumble once cooled.
- Layer the Crockpot: Add potatoes, onion, garlic, thyme, bay leaf, butter, and turkey bacon to the slow cooker. Pour in the chicken broth and water.
- Cook low and slow: Cover and cook on LOW for 360 minutes (6 hours) or on HIGH for 240 minutes (4 hours), until the potatoes are tender and falling apart.
- Mash for texture: Remove about one-third of the potato mixture and mash it, then return it to the pot.
- Finish with dairy: Stir in the cream cheese, milk, and heavy cream. For thickness, whisk in the cornstarch slurry and cook on HIGH for an additional 15–20 minutes.
- Season and serve: Remove the bay leaf, taste and adjust salt and pepper, and garnish with chopped chives and grated cheddar.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Enjoy with rolls or other baked treats for a complete meal.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American