Wash Yukon Gold potatoes thoroughly. Peel if desired, then cut into uniform one-inch cubes and rinse again before patting dry.

Combine prepared potatoes with heavy cream, cream cheese, garlic powder, salt, pepper, and olive oil in the crockpot. Stir well until well-coated.

Cover and set crockpot on low for 4 to 6 hours, gently stirring every hour to prevent sticking.

About 30 minutes before serving, stir in shredded cheddar cheese and continue to cook on low.

Once cooked, serve in warm bowls with crusty bread for dipping.