Wash and dry all produce. Add diced potatoes, chopped onion, carrot, and celery to the slow cooker. Toss in the minced garlic, bacon, and dried parsley.
Carefully pour in chicken broth into the slow cooker, season with salt and pepper. Stir until blended and cook for 6-8 hours on low, until the potatoes are fork tender.
When the soup is finished cooking, melt butter in a medium saucepan over medium-heat. Whisk in the flour until thoroughly combined, then slowly add the heavy cream, mix until smooth.
Turn the heat down to low; stir occasionally, cooking until the cream mixture starts to thicken.
Carefully add the cream mixture to the slow cooker and stir to blend.
With a potato masher, mash half of the potatoes in the soup. Toss in the cheddar cheese and sour cream. Mix until smooth and creamy. Season with salt and pepper, to taste. Continue heating soup on low for 30 minutes. Serve and enjoy!
Try topping your potato soup with even more cheese, sour cream or scallions.