6  Slices of bacon, cut into 1/2" pieces
1 med  Onion, finely chopped
2 10 1/2oz cans  Chicken broth
2 C  Water
6 lg  Potatoes
1/2 tsp  Salt
1/2 tsp  White Pepper
1/2 tsp  Dill Weed
2 tbs  Flour
2 C  Half and Half
1 12 oz can  Evaporated Milk
to taste  Chopped Chives for garnish

In a large pan (6 quart or larger), fry bacon pieces until crisp. Remove and drain. With burner set to high, add onion and saute in bacon grease until glossy (if there is a lot of bacon grease left after frying use only about 1/4 cup of grease for this step). Add broth, water, potatoes, salt, pepper and dill weed, stir to blend, cover pot and reduce heat to "simmer" for about 30 minutes or until potatoes are tender. Stir flour into half and half (try to blend until lumps are gone) and add this mixture to soup with the evaporated milk. Cover and continue heating at "simmer" for about 30 minutes until soup is hot, stirring occasionally. Add bacon pieces and garnish with chives before serving. Reduce heat to warm for serving. This soup is even better the next day, after all the flavors have mingled. Can be stored in the refrigerator for 3 days - for those of you who like leftovers.