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To a large skillet, cook the bacon until crisp and move to a paper towel lined plate to absorb any excess grease. Reserve some for topping the soup, if desired.
Scrub the potatoes, pat dry, and cut into approximately 1" cubes. If you don't care for peel, peel them.
Place the cubed potatoes, cooked bacon, minced garlic, diced onion, chicken bone broth, salt, pepper, and thyme to the slow cooker.
Cover and cook on HIGH for 3.5 hours or LOW for 6 hours.
Remove cover and use a potato masher to mash some of the potatoes (leave as much texture as you prefer).
Stir in cubed cream cheese and heavy cream. Stir and replace cover for 30 more minutes.
Ladle into bowls and top with bacon pieces, sour cream, shredded cheddar, and chives.