Crock Pot Potato Soup

• 1/2 cup all-purpose flour
• 6 slices bacon, cut into 1 inch strips
• 12 ounces can evaporated milk
• 1 carrot, chopped
• 3 stalks celery, chopped
• 1/2 teaspoon dried dill weed
• 6 cloves garlic, chopped
• 6 green onions, chopped
• 6 green onions, chopped
• 1/2 teaspoon ground white pepper
• 2 cups half-and-half cream
• 1 LARGE can chicken broth
• 1 onion, chopped
• 5 potatoes, diced
• 2 cups shredded cheddar cheese
• 2 cups shredded cheddar cheese

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown, set aside. Saute aromatics until soft. Drain off excess grease.
2. Transfer the mixture 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.
4. Top with cheese, onion and bacon.

allpurpose, bacon, milk, carrot, stalks celery, dill weed, garlic, green onions, green onions, ground white pepper, cream, chicken broth, onion, potatoes, cheddar cheese, cheddar cheese

Taken from www.myrecipes.com/recipe/crock-pot-potato-soup (may not work)