Slow Cooker Creamy Potato Soup recipe

6 servings

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

1/2 teaspoon salt

1/2 teaspoon dried dill weed

1/2 teaspoon ground white pepper

1/2 cup all-purpose flour

2 cups half-and-half cream

1 (12 fluid ounce) can evaporated milk

Place bacon and onion in a large, deep skillet.

Cook over medium-high heat until bacon is evenly brown and onions are soft.

Drain off excess grease.

Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper.

Cover, and cook on Low 6 to 7 hours, stirring occasionally.

In a small bowl, whisk together the flour and half-and-half.

Stir into the soup along with the evaporated milk.

Cover, and cook another 30 minutes before serving.