Wash and cube the potatoes into bite-sized pieces, then add them to your crockpot. Pour in the chicken broth along with the cooked bacon, chopped onion, minced garlic, salt, and black pepper. Stir gently to combine.

Cover the crockpot and set it to cook on high for 3-4 hours or low for 5-6 hours until the potatoes become tender.

Once cooked, mash the potatoes with a potato masher, leaving some chunks for texture, or use an immersion blender for a smoother consistency.

Stir in the butter, flour, milk, cheddar cheese, and sour cream. Let the soup cook on low for another 30 minutes to 1 hour.

Ladle the soup into bowls and garnish with green onions and your favorite toppings.