6 slices bacon
1 onion finely chopped
2 (10.5) cans condensed chicken broth
2 cups of water
5 large potatoes, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all purpose flour
2 cups half and half
1 (12 oz) can evaporated milk
Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown and onions are soft.
Transfer bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt and pepper. Cover and cook on low heat 6 to 7 hours, stirring occasionally.
In a small bow, whisk together the flour and half and half. Stir into the soup along with the evaporated milk. cover, and cook another 30 min before serving.
I usually wait to place bacon into soup until right before we eat it, this way is does not get soggy. Also, I like to add carrots and celery for more flavor when cooking the potatoes. Cheese is also good to sprinkle on top.
