Ingredients:
6 slices of bacon, diced into 1/2 inch pieces.
1 onion, finely chopped.
2 cans (10.5 ounces each) condensed chicken broth.
2 cups water.
5 large potatoes, peeled and 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 can (12 fluid ounces) evaporated milk.
Instructions:
Step 1
In a large skillet over medium-high heat, cook the diced bacon and chopped onion until the bacon is crispy and the onions are softened. Remove excess grease.
Step 2
Transfer the cooked bacon and onion to a slow cooker. Add the condensed chicken broth, water, diced potatoes, salt, dried dill weed, and ground white pepper. Stir to combine.
Step 3
Cover the slow cooker and cook on Low for 6 to 7 hours, stirring occasionally, until the potatoes are tender.
Step 4
In a small bowl, whisk together the all-purpose flour and half-and-half until smooth.
Step 5
Pour the mixture into the slow cooker along with the evaporated milk. Stir well to combine.
Step 6
Cover the slow cooker again and continue to cook for an additional 30 minutes on Low heat.
Step 7
Once the soup is heated through and creamy, it’s ready to serve.
Step 8
Enjoy your delicious Slow Cooker Creamy Potato Bacon Soup!