Add the potatoes, chicken broth, cheddar cheese soup, onion, garlic, salt, and pepper to a slow cooker. Stir well to combine. Cover and cook on low for 4–6 hours or high for 3–3½ hours, until the potatoes are tender.
About 30 minutes before serving, use a potato masher to mash roughly half of the potatoes directly in the slow cooker, leaving some chunks for texture.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until smooth. Slowly whisk in the half-and-half and continue cooking, stirring often, until the mixture thickens.
Pour the creamy mixture into the slow cooker. Stir in the sour cream and 1 cup of the shredded cheddar cheese until fully combined. Cover and continue cooking for the remaining 30 minutes, stirring once or twice to blend everything together.
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with the remaining cheddar cheese, bacon, and green onions. Serve warm.
Enjoy!
