Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; chop roughly when cool enough to handle.

Working in batches, pour potatoes into the same skillet, and cook until lightly browned, about 5 minutes. Remove potatoes to a slow cooker. Stir in chicken broth. Dollop cheese spread on top; scatter bacon on top. Cover slow cooker and cook on High until potatoes are very tender, 3 to 4 hours.

If desired, ladle some of the soup, no more than halfway full, into a high powered blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds.

Pour soup back into slow cooker. Stir to combine; serve immediately.