Slow Cooker Creamy Potato Soup

Submitted by Alice Marlin

Ingredients:

6 slices of Bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 cans) condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 teaspoon of salt
1/2 teaspoon of dill weed
1/2 teaspoon of white pepper
1/2 cup all purpose flour
2 cups half and half cream
1 (12 fluid oz) can evaporated milk

Directions:
1. Place bacon and onion in a large deep skillet. Cook over medium high heat until bacon is brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, stir in chicken broth, water, potatoes, dill weed, and white pepper. Cover and cook on low for 6 to 7 hours. Stir 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.