Half-and-half cream 2 cups
Evaporated milk 1 (12 fl oz) can
How To Make Slow Cooker Creamy Potato Bacon Soup
Cook Bacon & Onion: Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until the bacon is evenly browned and the onion is soft. Drain off any excess grease.
Start Slow Cooking: Transfer the cooked bacon and onion to a slow cooker. Stir in the chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover and cook on Low for 6 to 7 hours, stirring occasionally.
Add Cream & Thicken: In a small bowl, whisk together the all-purpose flour and half-and-half cream until smooth. Stir this mixture into the soup along with the evaporated milk.
Finish Cooking: Cover the slow cooker again and cook for another 30 minutes to allow the soup to thicken. Serve the soup warm.
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