In a slow cooker, combine potatoes, broth, soup and pepper. (Honestly, I don’t usually measure the pepper. I just do a few turns on the pepper grinder and call it good.) Add a dash of onion powder, if desired.
Cover, and cook on low for 4 hours.
Stir in cream cheese, cook another 45 minutes to 1 hour, stirring occasionally, until combined.
Top each bowl with shredded cheese and bacon bits (or crispy bacon). Add some chopped scallions, if desired. Enjoy!