Potato soups are such a yummy cold-weather comfort food! I found this recipe a month or so ago on BusyMom, who suggests you add a little more spice and some cheese and use the bacon as a garnish rather than in the soup.

Looks like it orginated at AllRecipes.com. "This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired."

Original recipe yield: 6 servings.


6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
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 and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
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.

Categories: soups, crockpot