Friday, January 29, 2010

Slow Cooker Creamy Potato Soup

6 slices bacon, cut into ½ inch pieces
1 onion, finely chopped
2 (10.5 oz) cans condensed chicken broth
2 c. water
5 large potatoes, diced
½ tsp. salt
½ tsp. dill weed
½ tsp ground pepper
½ c. flour
2 c. half-and-half cream
1 can evaporated milk

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.

No comments:

Post a Comment