Potato soup

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
1clove garlic minced
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, 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
1 (12 fluid ounce) can evaporated milk

Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown. Drain the bacon and in the drippings, saute the garlic and onions until they are soft

Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

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 before serving.

Place bacon in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown. Drain the bacon and in the drippings, saute the garlic and onions until they are soft.

Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

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 before serving. I like to garnish with green onions and cheese and makes taste so good!