INGREDIENTS
Servings: 6
Bacon
6 slices, cut into ½-inch pieces
Onion
1, finely chopped
Chicken broth
2 (10.5 oz.) cans
Water
2 cups
Potatoes
5, large, diced
Salt
½ tsp.
Dried dill weed
½ tsp.
Ground white pepper
½ tsp.
All-purpose flour
½ cup
Half-and-half cream
2 cups
Evaporated milk
1 (12 fl.oz.) can
Rich Slow Cooker Soup
Prep:
30 m
Cook:
6 h 30 m
Ready in:
6 h 60 m
DIRECTIONS
  1. Add bacon and onion to a large and deep skillet. Heat to a medium-high heat and cook until the bacon becomes evenly brown and the onions are soft. Dispose of the grease.
  2. Place bacon and onion in a slow cooker and add the next six ingredients (from chicken broth to white pepper). Stir well.
  3. Cover and cook on Low for 6 to 7 hours stirring from time to time.
  4. Take a small bowl and add flour and cream to it, whisk.
  5. Stir the mixture into the soup and add milk. Cover and cook for 30 minutes more. Serve.
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