Slow Cooker Creamy Potato Soup

Ingredients

• 6 slices bacon cut into 1/2 inch pieces
• 21 ounce condensed chicken broth canned
• 0.5 teaspoon dill weed dried
• 12 fluid ounce evaporated milk canned
• 0.5 cup flour all-purpose
• 0.5 teaspoon ground pepper white
• 2 cups half-and-half cream 
• 1  onion finely chopped
• 5 large potatoes diced
• 0.5 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• frying pan
• whisk
• slow cooker

Directions

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft.
2. Drain off excess grease.
3. 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.
4. 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.