Creamy Potato Soup

It has been cold and rainy here for the past week or so...perfect soup weather! I remember last year October was so hot and I was so wishing it would feel more fall-ish so I could pull out my sweaters and make soup. This year my dreams have come true, and it's been great except for the lack of any weather-appropriate clothing that fits (and I'm not about to go buy any...I'm due today!).

Anyway, I found this soup recipe online somewhere and gave it a whirl. Loved that I could make it in the crockpot and we all thought it was really tasty. We garnished with a bit of cheese but it really didn't need it...it was plenty flavorful on its own.

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 pepper
• 1/2 teaspoon minced garlic
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

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.