In a 5- or 6-qt. Slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese.