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.