Start by peeling and dicing your Russet potatoes, then place them in your crockpot. Add diced onion, minced garlic, chicken broth, salt, black pepper, and dried thyme. Stir everything together until well mixed; the broth should nearly cover the ingredients.

Set your crockpot to LOW for 6–7 hours or HIGH for 3–4 hours. You’ll know it’s ready when you can pierce the potatoes with a fork effortlessly.

Once the cooking time is up, use a potato masher directly in the crockpot, mashing some of the potato chunks to thicken your soup.

Next, add the cream cheese, shredded cheddar, sour cream, and heavy cream to the mashed potato mixture. Stir until everything is melted and creamy.

Ladle the warm soup into bowls and top with cooked bacon and sliced green onions.