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Export 19 ingredients for grocery delivery
Step 1
Lightly grease a slow cooker with nonstick cooking spray.
Step 2
Add the potatoes, the onion, the carrots, the celery, the garlic, 2 strips of the crumbled bacon, 4 cups of the chicken broth, the parsley, the chicken bouillon, the salt, the thyme, the oregano, and the pepper to the slow cooker.
Step 3
Cover and cook the mixture until the potatoes are completely tender, about 4-5 hours on high heat and 8-10 hours on low.
Step 4
Transfer 1/2-2/3 cup of the soup, the cornstarch, 1/2 cup of the evaporated milk, and the cream cheese to a blender and blend until very smooth, making sure to let the steam escape. Add additional evaporated milk as needed.
Step 5
Pour the creamy soup blend back into the slow cooker along with the remaining evaporated milk and stir to combine.
Step 6
Cook the mixture until combined, about 20 minutes on high.
Step 7
Stir in 1 cup of the cheddar until smooth.
Step 8
Serve, garnished with your favorite toppings.
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