Potato Cream Soup (Slow-Cooker)

This is a very rich and creamy soup. A great family favourite. It may be cooked on the stove or in a slow cooker.

6 slices bacon, cut into ½" pieces
1 onion, finely chopped
2 (10.5 oz) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ tsp. sea salt
½ tsp. dried dill weed
½ tsp. white pepper, freshly ground
½ cup all-purpose flour, unbleached
2 cups half-and-half cream
1 (12 oz) can evaporated milk

Garnish:
chopped bacon
chopped chives

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.

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 6-7 hours, stirring occasionally.

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. Garnish with bacon and chives, if desired.

Makes 6 servings.

Nutritional Information:
Per serving: Calories: 553 | Fat: 19g | Carbs: 74g | Protein: 22g