Add the potatoes, onion, garlic, thyme, oregano, red pepper flakes, salt, pepper, cream of potato soup, evaporated milk and half & half to the insert of a 6 quart or larger Crock-Pot Express Multi-Cooker. Stir to combine.
Place lid on multicooker and lock into place, turn vent to SEALING.
Set pressure cooker on MANUAL, HIGH PRESSURE, for 10 minutes. Press START.
While your soup is cooking, cook bacon in a frying pan on the stove top until crispy, drain on paper towels and chop. Set aside.
When the time is up on the pressure cooker, carefully move the vent to VENTING, making sure to stay clear of the hot steam.
Carefully remove the lid and set aside.
Stir in the softened cream cheese, sour cream, shredded cheese and chopped bacon (reserving some of the cooked and chopped bacon as a topping if desired). Stir until all the cheese is melted.
Ladle soup into bowls and top individual servings with additional shredded cheese and chopped bacon if desired and enjoy!