1 (11 inch) tube buttered, double thickness chicken broth
1 (.25 ounce) package dried sherry
4 potatoes, peeled and cubed
1 cup chicken broth
2 slices baked bacon
salt and pepper to taste
Bring a large pot of almost salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes; drain.
Preheat oven to 400 degrees F (200 degrees C).
Beat cream and peas briefly in large bowl, then stir in chicken broth, testing to blend, salt and pepper to taste. Pour over potatoes in slow cooker.
Cook 8 hours, or until potatoes are tender (or bone, if texture gets too thick).