Saute onion, celery, carrots and garlic in butter.
Combine with potatoes and chicken broth in crock pot and cook on high 4 hours or until potatoes are tender.
(Or simmer on stove until potatoes are tender).
Mash vegetables slightly.
Stir in salt and pepper to taste, then add chives, cream and cheese.
Do not boil.
Serve warm and garnish with bacon, sour cream and extra cheese if desired.
Jamie's version does not use the carrots or celery.
For cheesy potato soup: after mashing vegetables slightly, thicken soup with 1/4 cup flour added to some milk until smooth. Stir slowly into soup and bring to a gentle boil. Cook and stir until thickened and then turn heat down and add 4 cups sharp cheddar cheese, cream and spices.