Crock Pot Potato Soup

I made this recipe a month or so ago and haven’t had a chance to post it until now. I actually wasn’t crazy about it when it first came out of the crock pot, but the leftovers were REALLY GOOD! I think this is one of those soups that needs to sit in the refrigerator overnight to thicken up and let the flavors come out.

Here is the recipe from Allrecipes.com:

The ingredients:

• 6 slices bacon, cut into 1/2 inch pieces
• 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 fluid ounce) can evaporated milk
• Now here is the hard part. You have cook the bacon and onions in a skillet before putting them in the crock pot, and dice the potatoes. THEN you have to whisk together the flour, half and half and evaporated milk and remember to add it in during the last 30 minutes. A little more work than usual for a slow cooker recipe.
• 
  

  
  

  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. Drain off excess grease.
  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.
  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.
  
  
  
  
  This is well worth the work if you are willing to wait and enjoy it the next day!