- Add Cream Cheese:
After 6 hours, stir in 1½ packages of cream cheese, either softened or cubed to help it melt quickly. Stir until the cream cheese is fully incorporated and the soup becomes creamy and smooth. This adds body and richness to the soup’s base. - Finish and Serve:
Add a generous handful of bacon bits and shredded cheddar cheese directly into the soup and stir to combine. Allow the cheese to melt fully. Taste and adjust seasoning if needed. - Garnish and Enjoy:
Serve hot and top each bowl with additional shredded cheese, bacon bits, and a sprinkle of chives or green onions if desired. This soup tastes even better the next day once the flavors have had time to deepen—just store in an airtight container in the fridge and reheat gently on the stove or in the microwave.
This recipe makes a large batch—perfect for feeding a hungry crowd or having plenty of leftovers for busy nights. Creamy, cheesy, and loaded with comforting flavors, it’s bound to become a staple in your slow cooker rotation.
