6 slices bacon
2 pounds russet potatoes peeled and chopped in to 1" cubes
3 c chicken stock
1 can cream of chicken soup (celery would also be good)
1 yellow onion
3 carrots, peeled and chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 sprigs fresh thyme or dried thyme to your taste
Creole seasoning to your taste
salt and pepper to your taste
1 T butter
1 c shredded cheddar cheese
2/3 c sour cream
1/2 c heavy cream
1 jalapeno, chopped w seeds (if you want a little kick)
red pepper flakes to taste
Put crock pot on stove top and brown bacon. Add onion, celery and carrots and saute.
Add potatoes, chicken stock, cream of chicken soup, butter, thyme, red pepper flakes and creole seasoning to taste
Cover and cook on low 7-8 hours or high for 3-4 hours, or until potatoes are tender
Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth. Season w salt and pepper., to taste.
Cover and cook on low heat until warmed through, stirring occasionally. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.