1In a 6 qt. crock-pot. Add in both cartons of Vegetable Stock, potatoes, onions, celery, carrots, thyme, parsley flakes and bay leaves.
2In a sauté pan, cook bacon until crisp and drain thoroughly on paper towels.
3Add cooked & drained bacon to crock-pot.
4Cook on low heat for about 8 hours. (I set it and go to bed)
5In a saucepan, melt butter and add flour and whisk in evaporated milk. Once it starts to thicken, remove from heat. Slowly spoon it into crock-pot stirring to keep lumps out. Keep adding until you get a nice creamy consistancy.