In a skillet over medium heat, sauté the diced onion until it becomes soft and golden, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Transfer the sautéed onion and garlic into your trusty crock pot. Next, add the diced potatoes and pour in the vegetable broth, stirring gently to mix it all together.

Season the mixture with salt and pepper, and if you're feeling adventurous, sprinkle in optional herbs like thyme or rosemary for an extra kick of flavor.

Cover and cook on low for 6-8 hours or high for 4-5 hours, until the potatoes are tender. You'll know it's ready when they easily mash with a fork.

Stir in the heavy cream, letting it simmer on low for another 30 minutes.

Ladle the hot soup into bowls, topping each with crispy bacon bits and a generous sprinkle of chives or green onions for that fresh touch.