Instructions:
Step 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.
Step 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.
Step 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.
Notes:
Flavorful Base: The combination of bacon and onion provides a flavorful base for the soup, adding richness and depth to the overall taste.
Convenience of Slow Cooking: Using a slow cooker allows for easy preparation and hands-off cooking, making this recipe perfect for busy days or when you want to have dinner ready when you come home.
Creamy and Comforting: The addition of half-and-half and evaporated milk creates a luxurious and creamy texture, enhancing the comforting qualities of the soup.
Versatile Ingredients: Potatoes are a versatile ingredient that adds heartiness to the soup while absorbing the flavors of the broth and seasonings.
Balanced Seasonings: The combination of salt, dried dill weed, and ground white pepper provides a balanced seasoning profile, enhancing the overall flavor without overpowering the dish.
Thickening Agent: The mixture of flour and half-and-half serves as a thickening agent, helping to achieve the desired creamy consistency of the soup.
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