Cook the Bacon and Onion: In a large, deep skillet, cook the bacon and onion over medium-high heat until the bacon is evenly browned and the onions are soft. Drain off any excess grease.
Transfer to Slow Cooker: Transfer the bacon and onion mixture to a slow cooker. Stir in the chicken broth, water, diced potatoes, salt, dill weed, and white pepper.
Slow Cook: Cover and cook on Low for 6 to 7 hours, stirring occasionally.
Add Creaminess: In a small bowl, whisk together the flour and half-and-half. Stir this mixture into the soup along with the evaporated milk.
Finish Cooking: Cover and cook for another 30 minutes before serving.
Prep Time: 15 minutes | Cook Time: 6-7 hours | Total Time: 6 hours 15 minutes | Kcal: 320 kcal | Servings: 8 servings
