1. Cook the diced bacon in a large pot or Dutch oven over medium heat until crisp. Remove the cooked bacon from the pot and set it aside, leaving the bacon grease in the pot.

2. Melt the butter in the pot with the bacon grease. Add the diced onion and sauté for about 3 minutes, until softened. Then, add the minced garlic and cook for an additional 20 seconds, stirring constantly to prevent burning.

3. Pour in the chicken broth and add the garlic powder, onion powder, dill weed, chives, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, allowing the flavors to meld.

4. Add the shredded chicken to the pot and cook for another 5 minutes. Stir in the softened cream cheese, whisking continuously until it’s fully melted and combined. Then, stir in the shredded cheddar cheese until it’s completely melted.

5. Add the baby spinach to the pot and cook for about 2 minutes, until the spinach is wilted. Finally, stir in the heavy cream and cook for 1 minute more. Remove the bay leaf before serving.

6. Ladle the hot Crack Chicken Soup into bowls and garnish each serving with the reserved crispy bacon. Serve immediately and enjoy the rich, comforting flavors.