Peel and dice the potatoes into small cubes (about 1/2-inch).
Dice the onion and mince the garlic.
2. Add ingredients to the Crock Pot:
Place the diced potatoes, onion, and garlic into the Crock Pot.
Pour in the chicken broth (or vegetable broth) to cover the vegetables. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
3. Add cream cheese and sour cream:
Once the potatoes are tender, cube the cream cheese and add it to the Crock Pot. Stir until the cream cheese is fully incorporated and melted into the soup.
Stir in the sour cream, shredded cheddar cheese, bacon, salt, pepper, garlic powder, and onion powder (if using). Continue stirring until the soup is creamy and the cheese is melted.
4. Mash the potatoes (optional):
For a thicker soup with more texture, use a potato masher to gently mash some of the potatoes in the Crock Pot. You can mash just a portion of the potatoes for a creamier texture while leaving some chunks for a more rustic soup.
Alternatively, you can use an immersion blender for a smoother texture.
5. Serve:
Ladle the soup into bowls and top with additional shredded cheddar cheese, crumbled bacon, and a sprinkle of green onions or chives for garnish.
Serve with crusty bread or crackers on the side for dipping.
