Slow Cooker Loaded Baked Potato Soup

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.

2. Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.

3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool, about 5 minutes. Crumble into the slow cooker.

4. Cook on High, stirring occasionally until potatoes disintegrate, about 2 hours. Switch to Low; cook until soup is thickened, about 1 hour 30 minutes more.

Cook's Notes:

You can add 3 tablespoons cornstarch to make soup thicker if needed.