How to Make It
Lay three slices of bacon into a cold pan. Fry over medium heat for 3 minutes on each side, or until perfectly crisp. Transfer the slices to a paper towel-lined plate. Drain the grease from the pan (or save for later) and repeat steps for one more batch. Chop into pieces.
Dice the potatoes, peppers, and onions. Throw the vegetables and bacon into a 7-quart slow cooker. Add the heavy whipping cream, vegetable broth, cheese, and parsley, and give it a stir.
Cover and cook on high until the potatoes are tender, 7 to 8 hours.