Cook the bacon in a skillet over medium heat for about 8 minutes until extra crisp. Transfer to paper towels, then crumble. Set aside half for topping.

Place the diced potatoes, onion, garlic, broth, salt, and pepper in the slow cooker. Stir to combine.

Cover and cook on low for 360 mins (6 hours) or on high for 180 to 240 mins (3 to 4 hours), until the potatoes are fork-tender.

Mash about one-third of the potatoes against the side of the slow cooker until the soup looks thick yet chunky. Stir in the cream cheese, half the crumbled bacon, and half the shredded cheddar until melted and smooth.

Ladle the hot soup into bowls. Top each serving with the remaining bacon, the rest of the cheddar, and the sliced green onions.