Ingredients:
6 slices of bacon, cut into 1/2-inch pieces
1 small onion, finely sliced
2 cans (10.5 ounces each) chicken broth
2.5 cups water
5 large potatoes, minced or diced
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon white pepper
1/2 cup all-purpose flour
2 cups half-and-half
12 ounces canned evaporated milk
Instructions:
Step 1: Sauté the Bacon and Onion
In a large skillet, cook the bacon over medium heat until crispy.
Add the sliced onion to the skillet and sauté until soft and translucent, about 5-6 minutes.
Remove any excess bacon fat from the skillet and set the mixture aside.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the bacon and onion mixture to your slow cooker.
Add the chicken broth, water, diced potatoes, salt, dill, and white pepper. Stir to combine.
Cover and cook on low heat for 6-7 hours, stirring occasionally, until the potatoes are tender and the flavors meld together.
Step 3: Thicken the Soup
In a small bowl, whisk together the flour and half-and-half until smooth.
Gradually stir the mixture into the soup in the slow cooker.
Add the evaporated milk and stir well to incorporate.
Cover and cook for an additional 30 minutes on low, allowing the soup to thicken.
Step 4: Serve
Once thickened, give the soup a final stir.
Ladle into bowls and serve warm. Optionally, garnish with fresh herbs or additional crispy bacon pieces for extra flavor.
Enjoy this rich, comforting, and creamy potato bacon soup, perfect for any occasion!