Ingredients:
6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk
Instructions:
Cook the Bacon and Onion: In a large, deep skillet, cook the bacon and onion over medium-high heat until the bacon is evenly browned and the onions are soft. Drain off any excess grease.
Transfer to Slow Cooker: Transfer the bacon and onion mixture to a slow cooker. Stir in the chicken broth, water, diced potatoes, salt, dill weed, and white pepper.
Slow Cook: Cover and cook on Low for 6 to 7 hours, stirring occasionally.
Add Creaminess: In a small bowl, whisk together the flour and half-and-half. Stir this mixture into the soup along with the evaporated milk.
Finish Cooking: Cover and cook for another 30 minutes before serving.
Prep Time: 15 minutes | Cook Time: 6-7 hours | Total Time: 6 hours 15 minutes | Kcal: 320 kcal | Servings: 8 servings