Creamy Bean Soup

This is another recipe from my sister, Sylvia. She says, "This recipe is really simple, but we love it.  Between the soaking and cooking in a crock pot, it takes lots of time but very little actual effort." As usual, I've left her comments intact. I've added notes for making the recipe gluten-free.

6 cups water
2 cups dry pinto beans
2 Tbsp. dry onion (you can use fresh as well, I like dried better in this)
4 chicken bouillon cubes (not all bouillon cubes are gluten-free, so check the box, if necessary)
1 tsp. salt
1 cup light cream or milk
1 Tbsp. flour (use 1/2 T cornstarch if you want to go gluten-free)
Bacon, shredded cheddar cheese and sour cream for garnish

1. Soak beans in water overnight (I do this in the crock pot so its all ready to go the next morning). Put in crock pot first thing in the morning with onion, bouillon, and salt. 
2. Cook on low till about half an hour before dinner. The actual cooking time is about 12 hours if your crock pot is low, a bit quicker if the crock pot keeps it at a simmer.  
3. Turn crock pot to high. Mix milk/cream and flour, add to soup.  Serve with bacon, cheese and sour cream.