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Ingredients
6 Bacon slices, cut into 1/2" pieces
1 Onion, finely chopped
2 (10 1/2 oz) Cans 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 & half cream
1 (12 oz) Can evaporated milk
Instructions
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.
Transfer the bacon and onion to a crockpot and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on LOW for 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half & half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.