Peel the potatoes and chop them into roughly 2.5 cm (1-inch) cubes, creating an even size for uniform cooking.
Add the chopped potatoes to the slow cooker, then pour in the vegetable broth, ensuring the potatoes are mostly submerged.
Stir in the chopped onion, minced garlic, thyme, and a pinch of salt and pepper to the cooker; give everything a gentle mix.
Cover the slow cooker and cook on low for 6 to 8 hours, until the potatoes are fork-tender and soft, filling your kitchen with a cozy aroma.
Once cooked, use a potato masher or immersion blender to mash or blend the soup directly in the slow cooker until smooth and velvety. This creates a creamy texture without lumps.
Stir in the heavy cream and shredded cheese, then let the soup sit for about 10 minutes, allowing the cheese to melt and the flavors to meld into a silky, rich consistency.
Taste the soup and adjust the seasoning with additional salt, pepper, or a squeeze of lemon for brightness if desired.
Meanwhile, cook the bacon slices until crispy, then crumble or chop into bits for garnish.
Ladle the hot, creamy soup into bowls and top with the crispy bacon bits. Add extra cheese or fresh herbs if you like for an extra touch.
Enjoy the soup while warm, savoring the rich, velvety texture and smoky crunch on top.
