Cooking: Slow-cooked Creamy Potato Soup

It seems like every time I think about blogging about what I make, it’s always around this time of year for holiday parties. This year, I will make a slow-cooked creamy potato soup. I found the recipe from AllRecipes(.)com and I can’t wait to try it. All the reviews make it sound like the best soup ever, and it is very simple to make.

Ingredients:

• 6 slices of bacon
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 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
• 1/2 teaspoon salt

Directions

1. 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.
2. 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.
3. 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 am changing up the quantities because this recipe only calls for 6 servings. Hopefully doubling the amounts will still be okay! (Cooking noob here..) I’ll be cooking this come Thursday morning; pictures and results to come!