Slow Cooker Creamy Potato Soup

Combine diced potatoes, chicken stock, chopped onion, salt, and pepper in a large slow cooker. Place the mixture on High heat and cook for 4 hours, or until the potatoes are tender.

In a separate large skillet, cook diced bacon over medium-high heat, stirring occasionally, until it reaches an even brown color. Remove the cooked bacon from the skillet with a paper towel and wipe away most of the grease, leaving behind a small amount.

Using an immersion blender, puree the cooked potatoes in the slow cooker until they form a smooth consistency. Add 1/2 cup of shredded Cheddar cheese and 1/2 of the cooked bacon, then adjust the slow cooker's temperature to Low. Continue cooking for 1-2 hours.

In a small skillet, melt butter over medium-low heat. Whisk in flour and stir the mixture until it reaches a light golden brown paste-like consistency, taking about 5 minutes. Add heavy cream and sour cream, whisking until the mixture thickens. Pour this sauce into the slow cooker and continue cooking on Low for an additional 1 hour.

Spoon the mixture into individual bowls and garnish with the remaining cooked bacon, additional shredded Cheddar cheese, a dollop of sour cream, and chopped scallions.