A comforting and creamy potato soup made effortlessly in a slow cooker, perfect for chilly evenings.
Peel and dice the potatoes and onion into small cubes.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Place the diced potatoes and onion into the slow cooker.
Layer the ingredients evenly for consistent cooking.
Pour the chicken broth over the vegetables.
Use warm broth to speed up the cooking process slightly.
Cover and cook on low for 8 hours or until the potatoes are tender.
Avoid opening the lid during cooking to maintain the temperature.
Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
Blend in small batches to avoid spills if using a countertop blender.
Stir in the softened cream cheese until fully incorporated.
Ensure the cream cheese is at room temperature for easier mixing.
Cook the bacon until crispy and crumble it into small pieces.
Use a paper towel to absorb excess grease from the bacon.
Serve the soup hot, garnished with crispy bacon and fresh chives.
Serve with a side of crusty bread for a complete meal.
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