Slow Cooker Creamy Potato Soup

6		bacons
1/2  cup		onion, finely chopped
21  ounces		condensed chicken broth
2  cups		water
3-1/3  cups		large potatos, diced
1/2  teaspoon		salt
1/2  teaspoon		dried dill weed
1/2  teaspoon		ground white pepper
1/2  cup		all purpose flour
2  cups		half and half cream
2  tablespoons		evaporated milk

Tip: For nutritional information on all the ingredients in Slow Cooker Creamy Potato Soup just click on each ingredient name. Then adjust the serving size for any Slow Cooker Creamy Potato Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 the slow cooker and stir in the chicken broth, water, potatoes, salt, dill weed and white pepper. Cover and cook on low for 6-7 hours. Stir occasionally. In a small bowl , whisk together the flour and half and half cream. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.