Potato Soup

6 slices bacon; cut into 1/2 inch pieces
1 small onion; finely chopped
2-10.5 oz cans chicken broth
2 c water
5 large potatoes; diced
1/2 tsp salt
1/2 tsp dried dill weed
1/2 tsp ground white pepper
1/2 c flour
2 c half & half
1-12 oz can evaporated milk
*shredded cheddar cheese (optional)

Cook bacon and onion in fry pan over medium high heat until bacon is evenly browned. Drain grease. Transfer bacon and onion to crock pot. Stir in chicken broth, water, potatoes, salt, dill and white pepper. Cover; cook on low 6-7 hours, stirring occasionally. In small bowl whisk together flour and half & half. Stir into soup along with evaporated milk. Cover; cook 30 mins. This is when I also add the shredded cheese. Add as much as you like!