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Slow Cooker Creamy Potato Soup
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| 6 slices | bacon, cut into 1/2 inch pieces. |
| 1 | finely chopped onion |
| 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 cup | all purpose flour |
| 2 cups | half and half cream. |
| 1 (12 fluid ounce) can | evaporated milk |
Directions:
Place bacon and onions 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 onions to a slow cooker and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper.
Cover and cook on low for 6-7 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.
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