In a large skillet, sauté the onion and bacon. Once the bacon is done and the onions are soft, sauté for a few more minutes over medium-high heat. Cut off any excess fat.
Add the onion and bacon to a slow cooker. Put in the potatoes, chicken stock, water, salt, dill, and white pepper. Stir occasionally while the dish cooks covered on low heat for 6 to 7 hours.
Combine the flour and half-and-half in a small bowl. The evaporated milk should be mixed into the soup. Cook, covered, for another half an hour before serving.
