Place a large frying pan over a medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until it's brown and crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate. Pour off all but one tablespoon of the bacon fat from the pan.

Add the butter to the pan with the reserved bacon fat. Once melted, add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Transfer the cooked onion and garlic mixture to the bowl of your Crock Pot. Add the peeled and cubed potatoes, the chicken or vegetable stock, salt, and black pepper. Stir everything together.

Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are completely tender and can be easily pierced with a fork.

Once the potatoes are cooked, it's time to create that creamy texture. What works best for me is using a simple potato masher. Gently mash about half of the potatoes against the side of the pot. This thickens the soup naturally while leaving you with lovely, soft chunks of potato for texture. If you prefer a completely smooth soup, you can use an immersion blender at this stage.

Turn the Crock Pot to the 'keep warm' setting or turn it off completely. Slowly pour in the double cream, stirring continuously.

Add about three-quarters of the grated Cheddar and three-quarters of the crispy bacon to the pot. Stir gently until the cheese is gloriously melty and fully incorporated.

Taste the soup and adjust the seasoning if necessary. You may need a little more salt depending on the saltiness of your stock and bacon.

Ladle the hot soup into bowls. Garnish with the remaining crispy bacon, grated cheese, and a generous sprinkle of fresh chives before serving.