1-First Steps: Prep and Cook the Base First, prepare ingredients by chopping the bacon into small pieces and dicing the potatoes for even cooking. In a large pot, cook the chopped bacon over medium heat until it’s crispy, then set aside some for topping as recommended. Next, use the bacon drippings to sauté the chopped onion until it’s soft and aromatic.

2-Cooking: Once the onion is ready, add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes until the potatoes are tender. For a slow cooker version, transfer everything to the device at this point and cook on low for 4-6 hours to blend the flavors effortlessly.

3-Finishing Touches: After simmering, use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in the heavy whipping cream, processed cheese, shredded sharp cheese, and seasoning mix until everything melts smoothly. Finally, thicken the soup by mixing the cornstarch with water and adding it to the pot, then return the reserved bacon and heat through for a few minutes. Serve hot, and remember to taste and adjust seasoning as needed for the best results.