Step 1

Cook the bacon until crispy. When cool, crumble or dice into small pieces. Divide in half - place half in a sealed container and place in the fridge until it is time to serve. Place the remaining half into the slow cooker.

Step 2

Wash, and peel the potatoes. Dice into 2" cubes. Dice the onion and celery. Mince the garlic.

Step 3

Place the diced onion, celery, garlic and potatoes into the slow cooker with half of the bacon.

Step 4

Add in the broth, dried parsley, and salt and pepper to taste.

Step 5

Place the lid on the slow cooker and cook on low heat for 8 hours (or high heat for 4 hours).

Step 6

Use a potato masher or an immersion blender to mash/puree some of the potatoes in the slow cooker. You don't have to get them all or make it perfect, just give it a good go.

Step 7

Heat a large skillet over medium-high heat.

Step 8

Melt the butter and heat until it starts to sizzle.

Step 9

Whisk in the flour and stir for 1 minute.

Step 10

Slowly (about 1/4 cup at a time) add in the milk, whisking after each addition until the milk is completely mixed in.

Step 11

Continue whisking and cooking for 5 minutes, or until the sauce begins to thicken.

Step 12

Turn off the heat and stir in the 2 cups shredded cheese and sour cream.

Step 13

Mix the sauce into the soup and stir to combine.

Step 14

Ladle the soup into bowls and top with reserved bacon, shredded cheddar cheese  and chives.

Step 15

Enjoy!