Add the leeks, bacon and garlic to a cast iron skillet and cook over medium heat, stirring frequently until the bacon is crisp and the veggies have a nice color to them.

Turn the slow cooker onto low and add the butter to the bottom, rubbing it on the bottom and up the sides a bit to grease everything.

Chop the potatoes and add them to the bottom of the crockpot.

Scrape the bacon mixture onto the potatoes, then add the salt, pepper and broth. Cook the soup for 5 hours on low.

Once the potatoes are soft, mash with a potato masher, or use an immersion blender. You want to leave it slightly chunky though, so don’t overmix.

Add the milk and sour cream, stirring well, then cook for another 20-30 minutes until everything is heated throughout.

Ladle the soup into bowls and top with chives and cheese.