6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 cans condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 tsp. salt
1/2 tsp. dried dill weed
1/2 tsp. ground pepper
1/2 cup flour
2 cups half-and-half cream
1 can (12 oz.) evaporated milk
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 cream. Stir into the soup along with the evaporated milk.

Cover and cook another 30 minutes before serving.