Slow Cooker Creamy Potato Soup - cooking recipe

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
Preparation
    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 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.
    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.

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