Bacon Cheddar Potato Soup (Slow Cooker)

Cook the potatoes. In a large slow cooker (4 quarts or bigger), place potatoes, onion, and chicken stock. Mix them together.
Cover the cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the potatoes are very soft.
Cook the bacon in a skillet or oven until crumbly. Drain from bacon grease.
Make cornstarch slurry. In a separate bowl, combine water and cornstarch. Whisk them together until there are no lumps. Set aside.
Allow the soup to thicken. During the last 30 minutes of cooking, add cream cheese, bacon, milk, cornstarch slurry, shredded cheddar, salt, and black pepper. Stir everything together, cover the cooker, and continue cooking for 30 more minutes.
Remove the lid and use a potato masher or hand blender to mash about half of the potatoes. This will make the soup thicker.
Toppings. Elevate your hearty potato soup with your favorite toppings like bacon bits, extra cheese, chives, green onions, or dill. Add a touch of salt and pepper for extra flavor.
Serve! Pair your loaded potato soup with cucumber salad, dinner rolls or chicken patties if you prefer not to have soup alone. Any leftovers can be stored in a sealed container in the refrigerator for 3-4 days.