1. Prepare the Potatoes and Aromatics: Start by peeling and dicing your russet potatoes into roughly 1-inch cubes. This size allows them to cook evenly and become tender. Chop your yellow onion into small pieces.

2. Combine Ingredients in Slow Cooker: Place the diced potatoes and chopped onion into the slow cooker insert. Pour in the chicken broth, then sprinkle with garlic powder, salt, and black pepper. Stir gently to combine everything.

3. Slow Cook Until Tender: Cover the slow cooker with its lid and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours. The potatoes should be very tender and easily mashable with a fork when they are done.

4. Create the Creamy Base: Once the potatoes are tender, remove about 1 cup of the cooked potatoes and broth mixture and set aside. Using a potato masher or an immersion blender directly in the slow cooker, mash or blend the remaining soup until it reaches your desired consistency. You can leave some chunks for a heartier soup or blend it completely smooth.

5. Stir in Dairy and Cheese: Return the reserved potato mixture to the slow cooker. Stir in the heavy cream, sour cream, and 1 1/2 cups of the shredded cheddar cheese. Continue to stir until the cheese is fully melted and incorporated, and the soup is smooth and creamy.

6. Heat Through Gently: Replace the lid and cook for another 15-30 minutes on LOW, or until the soup is thoroughly heated through. Avoid boiling the soup once the dairy is added, as this can cause it to curdle.

7. Serve and Garnish: Ladle the hot soup into bowls. Top each serving with the remaining shredded cheddar cheese, crumbled bacon, and fresh chopped chives, if desired. Serve immediately and enjoy!