Cook diced bacon in a skillet over medium heat until crispy. Remove and set aside, leaving drippings.

Cook onion and garlic in bacon drippings until onion is translucent, about 5 minutes. Transfer to slow cooker.

Add potatoes, chicken broth, thyme, salt, and pepper to slow cooker. Stir to combine.

Cover and cook on LOW for 6-8 hours until potatoes are tender.

Lightly mash some potatoes in the slow cooker to thicken while keeping some chunks.

Stir in heavy cream and shredded cheddar cheese. Cook on LOW for 20-30 minutes until cheese melts and soup is heated through.

Fold in cooked bacon just before serving. Garnish with fresh parsley.