• To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.
• Combine evaporated milk and cornstarch, whisking to combine until no lumps remain.  The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed.  Stir to combine, cover and continue cooking 30 minutes.
• Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
• Serve garnished with any of the toppings.  Leftovers can be refrigerated in an airtight container for 3-4 days.

STOVETOP INSTRUCTIONS:

• Add a slight drizzle of olive oil or butter to a dutch oven or large heavy bottomed pot.  Add onions and cook 2-4 minutes.  Add in diced bacon, diced potatoes and pour in chicken stock.  
• Bring to a boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are tender.  Whisk cornstarch into evaporated milk until no lumps remain.  
• Add mixture to pot along with the cream cheese, shredded cheddar, salt, pepper, and celery seed.  Stir to combine and simmer 5 minutes or so, until slightly thickened.
• Mash about half the potatoes with a potato masher, then serve with desired garnishes.