In a large Crock Pot, add the diced Yukon Gold potatoes, chopped onion, minced garlic, salt, black pepper, and chicken broth. Stir together thoroughly to combine.

Cover your Crock Pot and set to cook on high for approximately 3 hours and 30 minutes until potatoes are tender.

Whisk together the cold milk and all-purpose flour until smooth. Stir this mixture into the soup along with the heavy cream and lower the setting to high for an additional 30 minutes.

Stir in the Velveeta cheese chunks, ensuring they are evenly distributed, and cook for another 10-15 minutes until melted.

Ladle the soup into bowls and top with crumbled bacon and green onions before serving.