Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
Add diced onion to the carrots and cook on medium-high until onion is translucent.
Add minced garlic and saute 30 seconds more.
Add sauted carrots, onion and garlic to the potato broth mixture.
Cook on HIGH for 2-3 hours or until potatoes have softened.
Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.
Add herbs, half-and-half, cheese and chives. Mix well.
Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).