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Creamy Potato and Bacon Soup made in a slow cooker.
In a large skillet, sauté the onion and bacon. While the bacon is cooking, sauté the onions until they are soft and translucent, about 5 to 6 minutes. Cut off any excess fat.
Steam the bacon and onion for a few hours on low heat. Season with salt, pepper, dill, potatoes, water, and chicken broth. Simmer, covered, for 6–7 hours, stirring occasionally, over low heat.
Whisk together the flour and half-and-half in a small bowl. The evaporated milk should be mixed into the soup. Cook, covered, for another half an hour before serving.
