Directions:
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Place the diced potatoes and chopped onion in the slow cooker.
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Add chicken broth, garlic powder, salt, and pepper. Stir to combine.
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Cover and cook on low for 6–8 hours, or until potatoes are tender.
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Mash the potatoes to your desired consistency using a potato masher.
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Stir in heavy cream, cheddar cheese, and sour cream until smooth and creamy.
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Cook for an additional 30 minutes on low to allow flavors to meld.
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Serve hot, garnished with crumbled bacon and sliced green onions.
Variations & Tips:
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Vegetarian: Skip the bacon and use vegetable broth. Add extra veggies like carrots or celery for more depth.
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Spicy: Add a pinch of cayenne pepper or a dash of hot sauce.
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Thicker Soup: Mix 1 tbsp cornstarch with a little water and stir in during the last 30 minutes of cooking.