Sauté onion, garlic, carrots, celery, and sweet peppers in bacon grease until softened. Add these to a slow cooker, along with diced potatoes, broth, salt, black pepper & green chilies. Cover and cook on high until potato pieces are tender. Remove about half of the potato pieces and mash the ones left in the broth with a potato masher. Place the rest of the potato pieces back in the cooker; stir in cream cheese, half and half, hot sauce, Worcestershire sauce, and Aloha Wine, stirring constantly as you add these items. Cook another hour or until the cream cheese has been incorporated into the soup. Before serving, place a handful of white cheddar cheese in the bottom of the bread bowl, ladle soup in as desired, then top with your choice of regular cheddar cheese, bacon bits, and fresh chives.