Peel and chop one medium onion. Melt 2 Tbsp of butter in a pan and heat onions in butter on low heat.
In another pan, melt 8 Tbsp of butter and add 2/3 cup of flour. Whisk the butter and flour together until golden color.
Add the onions and flour mix to a Crockpot and set to high. Add 4 cups of chicken broth to the pot and stir all ingredients.
Add 3 cups of milk to the pot. Add 1/2 tsp salt. Add 1/2 tsp pepper and stir.
Peel 6 Russet potatoes or choose a mix of large and small potatoes. Chop them into 1 inch chunks and add to the pot. Mince the 4 garlic cloves and add in.
Add 1 cup of yogurt (or sour cream) and stir well. Add 1/2 tsp garlic powder. Allow the soup to simmer for 1-3 hours. The longer you let the soup cook in the Crockpot, the softer the potatoes will become. You can cook it on high for one hour and then set it to low if you are going to cook it for multiple hours.
When you are close to serving the soup, fry up 4-6 slices of bacon in a pan. When the bacon is browned, transfer to a plate covered with a paper towel. Set aside and allow to dry.
Chop 2 stalks of green onions. Add a handful to the soup and reserve the rest for topping. Grate 2 cups of cheese and add 1 cup to pot and reserve one cup for topping. Crumble bacon for topping.
Ladle the soup into bowls and serve with your favorite toppings. We like to add chopped green onions, crumbled bacon, and cheese to ours! Enjoy
