Peel the russet potatoes and cut them into uniform 1-inch cubes to ensure even cooking throughout the crockpot process, then rinse them under cold water to remove excess starch and place them directly into your slow cooker insert.

Add the diced yellow onion to the crockpot with the potatoes, spreading the pieces evenly throughout the potato chunks so the onion flavor distributes well during cooking.

Pour the chicken broth over the potatoes and onions, ensuring all the potato pieces are submerged in the liquid to promote even cooking and prevent any pieces from drying out during the slow cooking process.

Add the garlic powder, salt, black pepper, and paprika to the crockpot, stirring gently to distribute the seasonings evenly throughout the broth.

Cover the crockpot with its lid and cook on low heat for 6-7 hours or high heat for 3-4 hours until the potatoes are completely tender and can be easily pierced with a fork.

While the soup is cooking, cook the bacon strips in a skillet over medium heat until crispy, then transfer to paper towels to drain excess grease, and once cooled, crumble into bite-sized pieces.

About 30 minutes before serving, use a potato masher to gently mash about one-third of the potato chunks directly in the crockpot, leaving the remaining chunks intact for texture.

In a small saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 2-3 minutes while stirring constantly until the mixture becomes golden and fragrant.

Slowly whisk one cup of the hot soup liquid into the roux to temper it, stirring constantly to prevent lumps, then pour this mixture back into the crockpot and stir well to incorporate.

Add the heavy cream to the crockpot, stirring gently to combine with the soup base, and allow the mixture to heat through for about 15-20 minutes until the soup reaches your desired consistency.

Stir in half of the shredded cheddar cheese and half of the crumbled bacon, reserving the remaining portions for topping individual servings.

Taste the soup and adjust seasoning with additional salt and pepper if needed, then ladle into serving bowls and top each portion with remaining cheese, bacon, and freshly chopped green onions.