Instructions
Step 1:
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.
Step 2:
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.
Step 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.
ADVERTISEMENT
