Cook bacon in your preferred method. (I always bake mine at 400° for 17-20 mins if thick cut)

While bacon is cooking, peel and cube potatoes and chop onion.

Once bacon is done and drained, dice about 2-3 pieces leaving the remaining for topping later on.

Place potatoes, onion, chicken broth, garlic, and the 2-3 pieces of diced bacon in the slow-cooker and cook on low heat for 4-6 hrs. stirring maybe once and hour. When the potatoes are tender, lightly mash.

Around the 4 hour mark, gather the ingredients for the roux. In a saucepan, melt the butter over medium heat. Whisk in the flour slowly and cook until is just starts to bubble. Add cream slowly while continuing to whisk. Add sour cream and cheddar and stir to combine.

Add roux to slow-cooker and continue to cook on low for another 30 minutes. Serve with optional toppings.