- Place the potatoes, bouillon cubes, and chicken broth in a large saucepan over medium-high heat. When the broth comes to a boil, reduce the heat to low, cover the pan, and let the potatoes cook until tender, about 10 to 12 minutes.
- Remove the pan from the heat, and whisk in the cream cheese, flour, cream and half of the cheese. You can turn this mixture into a food processor or blender to purée until smooth. Or you can just whisk and stir until nearly smooth. Cover the pan and keep over low heat while you prepare the garnish.
- To serve, ladle the soup into bowls, and top with shredded cheese, bacon, and chopped onions or parsley.
Slow-Cooker Method: Dump all the ingredients except green onions in a slow-cooker. Stir to combine. Cook on high power for 3 to 4 hours, or until the potatoes are tender. Reduce the power to low and cook for 2 more hours. Ladle into bowls and top with chopped green onions and sour cream.