Creamy Potato Soup

6 slices cooked bacon, crumbled

1 onion, finely chopped and sauteed

2 cans (10.5 oz) condensed chicken broth

2 cups water

5 large potatoes, diced

1/2 t salt

1/2 t dried dill weed

1/2 t ground white pepper

1/2 c flour

2 c half-and-half

1 can (12 oz) evaporated milk

Combine bacon, onion, potatoes, broth, water and seasonings in a Crockpot. Cover and cook on low for 6-7 hours.

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.

Garnish with grated cheese.

**I used 3/4 t salt and still thought it needed more. If I ever find the right amount I'll write it down. It's still pretty runny for a cream soup after 30 minutes so you could let it sit longer. I actually like this soup better the next day so it's great as leftovers. It got 0 stars from my kids but Jonathan and I love it!