• Put diced potatoes, onions, garlic, salt, pepper, garlic salt, parsley, and chicken broth in the slow cooker and set to high for 4 hours. If using bacon, add it now, reserving a bit for serving.
• When done, mash potatoes until you reach your desired consistency. Or use an immersion blender to puree the soup til it's smooth. Stir in sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the soup's broth is smooth.
• For a thicker soup mix the cornstarch with a small amount of cool water and add to the slow cooker. Let simmer for 30 more minutes.
• Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.

Instant Pot Directions

• Add 1 tablespoon of olive oil to the inner pot and set to saute on high for 3 minutes. Add onions and garlic. Cook, stirring frequently. Turn off saute.
• Pour in the chicken broth and deglaze the pot thoroughly. Add the potatoes, salt, pepper, parsley, and garlic salt. Close and seal the lid. Set to pressure cook on high for 8 minutes.
• Allow a 10 minute natural release, followed by a controlled quick release of the remaining pressure. Remove the lid and stir.
• Add sour cream and yogurt and stir to incorporate. Using an immersion blender, blend the soup to your desired consistency, leaving some diced potatoes. You can also remove some potatoes prior to blending and add them back when you're finished.
• Set the Instant Pot back to saute on high for 3 minutes. Mix the cornstarch with a small amount of water and mix until smooth. Add to the soup, mix, and saute for 3 minutes until thickened. Stir frequently.
• Turn off saute and transfer the inner pot to a heat-proof surface. Wait 1 minute, then stir in the cheddar cheese until a smooth soup has formed.
• Serve topped with bacon, chives, and extra cheese.