Add the diced and peeled potatoes to the slow cooker. Pour over the chicken broth, add the garlic powder and stir.
Cover and cook on high for 5 hours or for low for 9.
When the cooking time is up add the cream cheese to the potatoes and broth. Blend the soup up with an emersion blender or you can put the soup into a blender in batches. Or you can even mash it with a potatoes masher then stir. I like to leave a few of the potato chunks, but it's fine to blend it up completely.
Stir in the pepper and the cooked bacon. Serve and enjoy! The soup will start to thicken if the lid is kept off too long. Add water or more broth if needed.
Nutritional values are approximate. If you require a special diet, please use your own calculations. Recipes values are for 1/8 of the recipe