Place the diced potatoes and chopped onion in the slow cooker.
Add the chicken broth, garlic powder, salt, and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or until the potatoes are tender.
Once cooked, use a potato masher to mash the potatoes to your desired consistency.
Stir in the heavy cream, cheddar cheese, and sour cream until well combined.
Cook for an additional 30 minutes on low to allow the flavors to meld.
Serve hot, garnished with crumbled bacon and sliced green onions.
Variations & Tips
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables like carrots or celery for more depth of flavor. For a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce. If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and stir it in during the last 30 minutes of cooking.
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