Let’s be honest. Who does not love a potato? If you are sitting at your computer shaking your head saying that you don’t love potatoes, you are lying. I guarantee that you like potatoes in one of the 1,285 preparations in which it is served.
Well add one more delicious preparation to the list kids. This one kills it. Probably because there is bacon in it. Blake.
How could you not love something that is cooked in delicious flavors for five to six hours and involves potatoes?
You can’t.
You will need…
3 ounces bacon (about 5 slices) plus one extra piece to cook and serve crumbled on top
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Line the bottom of the slow-cooker with bacon and toss half the thyme on top.
Top with the potatoes, salt, bay leaves, and peppercorns.
Pour the chicken broth over the potatoes and add water to cover the potatoes.
Scatter the remaining thyme and the butter on top.
Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste and top with a little bit of bacon.
By the way, if you ever really want to irritate your coworkers, bring a crock pot of delicious smelling food to work and cook it at your desk all day long.
And then don’t give them any.
Love and Beer Floats
Angela
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