6 slices bacon(We use turkey bacon)
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 ounce) can evaporated milk
DIRECTIONS:
Fry bacon and chopped onion over medium-high heat-bacon til crispy and onion until soft.
You can put the bacon in with the onion into a slow cooker or set bacon to side for topping later- we just use it for topping. 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 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. Its Very Yummy!!