 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/2 cup(s) all-purpose flour |
6 slice(s) bacon, cut into 1 inch strips |
12 ounce(s) can evaporated milk |
1 carrot, chopped |
3 stalk(s) celery, chopped |
1/2 teaspoon(s) dried dill weed |
6 clove(s) garlic, chopped |
6 green onions, chopped |
6 green onions, chopped |
1/2 teaspoon(s) ground white pepper |
2 cup(s) half-and-half cream |
1 large can chicken broth |
1 onion, chopped |
5 potatoes, diced |
2 cup(s) shredded cheddar cheese |
2 cup(s) shredded cheddar cheese |
Directions:
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.
|
|