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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 16|
|Calories from Fat: 198 (61%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 67.8mg||21 %|
|Sodium 353.1mg||12 %|
|Potassium 497.9mg||13 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 22.1g|
|Protein 8.8g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 327
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