1. Cook: In a large skillet, cook the bacon until crispy. Place on a paper towel-lined plate to cool. When the strips of bacon have cooled, crumble them into pieces for garnish. Drain off all but about 2 tablespoons of the bacon drippings from the skillet.

2. Sauté: Add the chopped onion to the skillet with the bacon drippings and cook until tender, about 5 minutes. Then add the minced garlic and cook 1 more minute.

3. Combine: In a 6-quart crockpot (slow cooker), combine the cubed potatoes, sautéed onions and garlic, salt, white pepper, and chicken stock.

4. Cook: With the lid on, cook for 6-8 hours on LOW or 3-4 hours on HIGH.

5. Lightly blend or mash: When cooking it complete and the potatoes are tender, use an immersion blender to lightly “mash” the potatoes to desired chunkiness.

6. Dissolve: In an oversized or 2 cup measuring cup, add the light cream and whisk in the cornstarch. Mix until cornstarch has dissolved.

7. Stir in: Add this cream mixture to the crockpot and stir to combine.

8. Cook: Cover with lid and cook on LOW for 30 more minutes.

9. Stir in cheese: Stir in 1 cup of the shredded cheddar cheese.  (Use the rest for garnish.)

10. Add toppings: When the cheese has melted, ladle the soup into bowls. Top with sour cream, shredded cheddar cheese, bacon crumbles, and sliced green onions.