Ingredients

The following ingredients have 16 Servings
  • 6 slices bacon cut into ½ inch pieces
  • 1 tbsp butter (up to 2)
  • 1 Onion finely chopped
  • 21 oz. chicken broth
  • 2 cups Water
  • 6 large potatoes diced (or enough to come to the top of the liquid from part 1)
  • 1 tsp Salt
  • 1 tsp dried dill weed
  • 1 clove of garlic
  • 1 tsp pepper
  • 1 cup all purpose flour
  • 2 cups heavy cream
  • 1 12-oz can evaporated milk
  • 6 oz. Velveeta Cheese or more to taste

Instruction

  • Part 1: Sauté onion in some butter over medium-high heat until soft. Place onion in slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, garlic, and pepper. Cover and cook on low 6 to 7 hours. Cook the bacon separately, drain on paper towel, and refrigerate until ready to serve as topping. Part 2 (30 mins before serving): Test to make sure potatoes are done. If not done, turn on high for awhile to make sure potatoes are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and Velveeta Cheese. Cover, and cook another 30 minutes before serving.