Peel and cut the 2 ½ lb Yukon Gold potatoes peeled and cut into 1-inch chunks into 1-inch chunks. Dice the 1 medium yellow onion diced and mince the 3 cloves garlic minced. Add the 2 ½ lb Yukon Gold potatoes peeled and cut into 1-inch chunks, 1 medium yellow onion diced, and 3 cloves garlic minced to the Slow Cooker.

Pour in the 3 cups chicken broth low-sodium and add the 2 tbsp unsalted butter, 2 tbsp unsalted butter, ½ tsp black pepper freshly ground, 3 cloves garlic minced, and ½ tsp onion powder. Stir everything together to combine. Place the Lid on the Slow Cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the 2 ½ lb Yukon Gold potatoes peeled and cut into 1-inch chunks are completely tender and easily pierced with a fork.

Once the 2 ½ lb Yukon Gold potatoes peeled and cut into 1-inch chunks are tender, use a Potato Masher to mash about half of the 2 ½ lb Yukon Gold potatoes peeled and cut into 1-inch chunks directly in the Slow Cooker, leaving some chunks for texture. Alternatively, use an Immersion Blender for a smoother consistency.

Stir in the warmed ½ cup milk warmed and room-temperature ½ cup sour cream room temperature until fully incorporated. Taste and adjust 2 tbsp unsalted butter and ½ tsp black pepper freshly ground as needed. Let the soup sit on the WARM setting for 10–15 minutes to thicken slightly before serving.

Ladle the soup into bowls and top with shredded 1 cup shredded cheddar cheese, sliced 3 stalks green onions thinly sliced, and crumbled 4 slice bacon cooked and crumbled if desired. Serve hot.