Ingredients:
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6 slices bacon, cut into ½ inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk
Instructions:
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Cook the Bacon and Onion: In a large skillet over medium-high heat, cook the bacon until it’s evenly browned and crispy. Add the finely chopped onion and continue to cook until the onions are soft and translucent, about 5-7 minutes. Drain any excess grease from the skillet.
Transfer to Slow Cooker: Transfer the cooked bacon and onion mixture to the slow cooker. Stir in the chicken broth, water, diced potatoes, salt, dill weed, and white pepper.
Slow Cook: Cover the slow cooker and cook the soup on Low for 6 to 7 hours, stirring occasionally, until the potatoes are tender and have absorbed the flavors.
Add Creaminess: In a small bowl, whisk together the flour and half-and-half until smooth. Stir this mixture into the slow cooker along with the evaporated milk, creating a creamy base for the soup.
Finish Cooking: Cover the slow cooker and cook for an additional 30 minutes to allow the soup to thicken and the flavors to meld together.
Prep Time: 15 minutes
Cook Time: 6-7 hours
Total Time: 6 hours 15 minutes
Calories: 320 kcal per serving
Servings: 8 servings
Serving Suggestions:
This soup is perfect when served with a warm crusty bread or a side salad. It’s an excellent comfort meal that can be enjoyed on its own or as part of a cozy dinner spread.
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