In your crockpot, add chicken broth, cheddar cheese soup, potatoes, onion, garlic, salt, and pepper. Stir to combine. Cook on low, 4-6 hours, or 3-3 ½ hours on high.
Once there are 30 minutes left on your cook time, use a potato masher to mash up about ½ of the potatoes in the crockpot.
Then, in a medium-sized saucepan, melt butter. Once butter is melted, slowly whisk in flour. Then, whisk in half and half. Cook on medium heat, stirring frequently until mixture begins to thicken. Add half and half mixture to the crockpot.
Also, stir in sour cream and 1 cup shredded cheddar cheese.
Stir occasionally during the last 30 minutes of cook time to incorporate all the ingredients.
Once finished, serve warm and top with extra shredded cheese, bacon, and green onions.