Start the soup base

• Pour the chicken broth into the slow cooker.
• Add the pepper, salt and minced garlic.
• Dice the onion and add it in.

Add the potatoes and butter

• Peel the russet potatoes and cube them into bite-size pieces.
• Add the potatoes to the slow cooker and stir well.
• Cut the butter into squares and throw it in.

Cook the soup

• Put the lid on.
• Cook on high for 3 to 4 hours, or on low for 6 to 7 hours.

Mash the potatoes

• Take out most of the potatoes, leaving a few chunks in the slow cooker.
• Mash the removed potatoes with the back of a fork and return them.

Make it loaded

• Add the shredded cheddar cheese, sour cream and heavy whipping cream.
• Stir in most of the fried bacon bits, saving some for the top.
• Give everything a good stir.

Mix the biscuit dough

• In a separate bowl, combine the Cheddar Bay biscuit mix and its seasoning packet with the shredded cheddar cheese and cold water.
• Mix until combined.

Drop the biscuits and cook

• Drop spoonfuls of the biscuit dough all over the top of the soup.
• Lay paper towels over the slow cooker to soak up moisture, then put the lid on.
• Cook on high for another 1 to 2 hours, until the biscuits are cooked through.

Brush with butter and serve

• Melt the butter and mix in the seasoning packet from the biscuits.
• Brush the butter mixture over the biscuits.
• Serve the soup topped with the reserved bacon bits.