6 slices bacon, cut into 1/2" strips, (I use 1 pkg real bacon bits)
1 onion, finely chopped
2 (10.5 oz) cans chicken broth
1 1/2 c. water
5 large potatoes, (I used 1 bag baby yellow potatoes), chopped (1.5 lbs = 3 c. chopped)
1/2 t. salt
1/2 t. dried dill weed, optional
1/2 t. ground pepper
1/4 c. flour (Wondra flour works well)
8 oz. cream cheese, cubed, softened*, optional
1 c. half-and-half cream
12 oz. can evaporated milk, optional (do not use if using cream cheese)
cheddar cheese, optional
Place bacon and onion in a large skillet. Cook over medium heat until bacon is evenly brown and onions are soft. Drain. Place bacon and onions inside lined crockpot. Stir in chicken broth, water, potatoes, salt, pepper, and dill weed. Cover. Cook on low for 6 hours minimum. Stir occasionally. Mash a few of the potatoes to help thicken the soup. Combine softened cream cheese, half-and-half, and flour**. Add to soup. Add the evaporated milk, (if not using cream cheese). Cover. Cook on low additional 30 minutes before serving. Place a small handful of cheese on top of each bowl of soup, if desired. Soup will thicken as it cools in bowls. Even better the next day! Serve with grilled cheese sandwiches, bread, crackers, or Melba toast. So yummy on a cold day : )
*The cream cheese doesn't melt completely (clumps) if you use a store brand. It melts fine if you use Philadelphia brand.
**I combined the flour, cream cheese, and half & half in a small bowl, heated it in the microwave for a minute, stirred it again and the added it to the soup in the crockpot. If you don't have half & half you can substitute evaporated milk instead. Use the same amount. (I made it with 1 c. + 1 can of evaporated milk & flour, and eliminated the cream cheese.) I make it with 3 cans of evaporated milk & 1/2 c. flour for a double recipe. (Wondra flour dissolves best.)
***May also be made as Clam Chowder by adding 2+ cans of chopped clams, including the liquid, at the beginning and continuing as directed above.
