Slow Cooker Creamy Potato Soup

[chief_cook2]

Slow Cooker Creamy Potato Soup

"This is a very rich and creamy soup. A great family favorite. It may
be cooked on the stove or in a slow cooker. Garnish with chives, if desired."
Original recipe yield: 6 servings.



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
* 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


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DIRECTIONS:
1. 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.
2. 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.
3. 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.