Into a slow cooker, add Potato (1 kilogram), White Onion (1), Jarred Minced Garlic (2 teaspoon), Butter (2 tablespoon), Salt and Pepper (to taste), and Chicken Stock (4 cup).
Cook for 3-4 hours on high, or 6-8 hours on low.
Using a stick blender, blend the soup until smooth.
Add Cheddar Cheese (2 cup) and Cream Cheese (125 gram). Stir to combine. Cook on low for an additional 30 minutes.
Serve soup topped with additional cheese, Spring Onion (1), and Bacon Bits (to taste).