In a 4-quart or larger crock pot, add peeled and cubed Yukon Gold potatoes, finely diced onion, minced garlic, salt, pepper, and chicken broth. Stir everything well until mixed.

Set your crock pot to cook on high for about 3 ½ hours until potatoes are tender.

Whisk the all-purpose flour into cold milk until smooth and set aside.

Once the potatoes are tender, stir the flour and milk mixture into the crock pot and cook for an additional 30 minutes on high.

Pour in the heavy cream or half-and-half and stir gently to combine.

Add the Velveeta cheese to the pot and stir until melted completely.

Ladle into bowls and top with crispy bacon and green onions if desired.