Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).
Meanwhile, in a large skillet over medium heat, cook bacon. Drain on paper towels. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.
When initial cook time is up, remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.
When ready to serve, garnish with shredded Monterey Jack cheese and bacon. Additional optional toppings: green onions, fried onions, croutons and sour cream.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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