In a skillet over medium heat, cook diced bacon until crispy. Remove bacon from the skillet and drain on paper towels. Reserve some bacon grease in the skillet.

In the same skillet with bacon grease, sauté chopped onion and minced garlic until softened and fragrant.

Transfer cooked bacon, sautéed onion, and garlic to the crock-pot. Add diced potatoes, chicken broth, dried parsley, dried dill, salt, and pepper. Stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

Once the potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend a portion of the soup in a blender and return it to the crock-pot.

Stir in shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy.

Adjust seasoning with salt and pepper, if needed. Serve hot with optional toppings like chopped green onions, additional shredded cheese, and sour cream.