Instructions:
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.
