Advertisement
Recipe components
Half an inch slices of bacon, six of them.
One small-sliced onion.
Two cans of chicken broth, each containing 10.5 ounces
2.5 ounces of water
Mince five large potatoes.
A half teaspoon of salt
50 milligrams of dried dill.
powdered white pepper, 1/2 teaspoon
half a cup of all-purpose flour
Half-and-half, measuring 2 cups
12 oz of evaporated milk from a can
Methods for Making Slow Cooker Creamy Potato Bacon Soup
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.
Advertisement
