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Add 3 pounds diced potatoes, 32 ounces chicken stock, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground sage, 4 tablespoons butter, and 2 bay leaves, along with a few large pinches of salt and pepper to the slow cooker insert.
Stir until well combined. Add a splash of water if needed so that the potatoes are covered by liquid and not sticking out.
Cook on high for 3-4 hours or low for 6-8 hours.
When there are about 30 minutes left of cooking time (or the potatoes are pretty much cooked through) stir 2 tablespoons cornstarch into ½ cup cold heavy cream until the cornstarch dissolves. Pour the mixture into the slow cooker.
Cook for another 30 minutes or until the potatoes are fork-tender and the soup has thickened slightly.
Carefully remove insert from the crock pot and let soup cool for about 5 minutes or so. If the soup is too warm when you add the cream cheese and shredded cheese, it will turn curdled and/or grainy.
Stir in 8 oz. shredded cheese and 4 ounces cream cheese until smooth and creamy. Stir in 1 teaspoon balsamic vinegar. Season to taste with Kosher salt and fresh cracked pepper.
Garnish with shredded cheddar, crispy bacon, and sliced green onion.
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