Ingredients

Scale

6 cups diced potatoes (russet or Yukon gold)

4 cups chicken broth

1 small onion, diced

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

1 (8-ounce) package cream cheese, softened and cubed

1 (10.5-ounce) can cream of chicken soup

1 ½ cups shredded cheddar cheese

1 cup cooked and crumbled bacon

1 cup heavy cream or half-and-half

½ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons chopped chives (for garnish)

Instructions

Prepare the Soup:

Add diced potatoes, chicken broth, onion, garlic, salt, pepper, and smoked paprika to the crockpot. Stir to combine.

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.

Make It Creamy:

Stir in cream cheese, cream of chicken soup, shredded cheddar, and heavy cream. Mix well until the cheese and cream cheese are fully melted and incorporated.

Final Touches:

Stir in crumbled bacon and let cook for an additional 15-20 minutes on LOW.

Taste and adjust seasoning if needed.

Serve:

Garnish with extra shredded cheese, bacon, and chopped chives. Serve hot with crusty bread or crackers.