1-First: combine 6 large peeled potatoes cut into 1/2-inch cubes, 1 large chopped onion, 1 quart (approximately 950 ml) chicken broth, 3 cloves minced or pressed garlic, 1/4 cup (about 30 grams) all-purpose flour, 2 1/2 teaspoons salt, and 1 teaspoon pepper in your crockpot. Stir them together for an even mix that will develop great flavors over time.

2-Next: cook the mixture on HIGH for 4 hours or LOW for 8 hours until the potatoes are tender. This slow process lets the ingredients meld into a hearty base, so keep an eye on it toward the end to check for doneness. Once ready, mash the mixture slightly to create a thick soup with coarsely chopped potatoes for that perfect texture.

3-Then: stir in 1 cup (240 ml) cream or half and half, 1 cup (about 120 grams) shredded cheddar cheese, and 3 tablespoons (about 6 grams) chopped chives. This step adds creaminess and extra flavor without overcomplicating things. For toppings, add 1 cup (approximately 240 grams) sour cream if you like, along with 8 slices of fried and crumbled bacon and more shredded cheese as desired.