Prepare the Vegetables: Start by peeling and dicing the potatoes into small cubes (around 1-inch pieces). Finely chop the onion and mince the garlic.

Combine Ingredients in the Crockpot: Add the diced potatoes, chopped onions, minced garlic, and chicken broth to your crockpot. Stir to ensure everything is well-distributed.

Season and Set to Cook: Add a pinch of salt and a generous amount of black pepper. Cover the crockpot and cook on low for 6 hours or high for 3 hours until the potatoes are fork-tender.

Create a Creamy Base: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a thick paste (this is called a roux). Slowly add the heavy cream, whisking continuously to avoid lumps. Continue cooking for another 2–3 minutes until it thickens slightly.

Blend and Thicken the Soup: Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency. You can blend it all for a creamy texture or leave some chunks if you prefer a bit of texture.

Combine Everything: Pour the cream mixture into the crockpot and stir to combine. Add the shredded cheddar cheese and stir until it melts smoothly into the soup. Taste and adjust the seasoning with more salt and pepper if needed.

Serve: Ladle the soup into bowls and top with your favorite toppings, such as chopped green onions, crispy bacon bits, additional cheese, or a dollop of sour cream.