Step 1

The beauty of slow-cooker soups is that you can dump most of the ingredients together and go about your day. For this recipe, start by combining the broth, potatoes, onion, garlic and pepper in a 4- or 5-quart slow cooker. Cook, covered, on low until the vegetables are tender. This should take about six to eight hours.

Step 2

Once the veggies are tender, use a fork to mash the potatoes to your desired consistency. If you prefer a chunkier soup, you can skip this step altogether.

Step 3

Next, whisk in the cream cheese until melted. Then stir in the half-and-half. Cook, covered, until heated through. This should take about 5 to 10 minutes.

Step 4

Once the soup is ready to serve, place it in mugs or bowls and top each serving with cheese and, if desired, bacon and green onions.