Peel and dice the potatoes.
Add the potatoes, broth, onion, parsley, bacon, and garlic. (Reserve 1/3 of the bacon for topping.) Season with salt and pepper.
Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are fork tender.
Once the soup has cooked, melt 4 tbsp butter and add flour in a sauce pan.
Whisk butter and flour mixture until combined.
Slowly add milk about 4 oz at a time and whisk until smooth and creamy.
Simmer on low and stir frequently until mixture is thick and creamy.
Add the mixture to the slow cooker with the sour cream and stir to combine.
Use a potato masher and mash 1/2 to 3/4 of the potatoes, depending on how chunky you prefer your soup.
Top with extra bacon, cheddar cheese, and chives.
Pre-heat the oven to 350.
Drizzle olive oil over French bread and brush to spread oil over the crust.
Season with Italian seasonings.
Bake for 5 min or until warm.
Dip in your soup and enjoy!