Place the diced potatoes, chopped onion, minced garlic, chicken broth, water, salt, black pepper, dried parsley, and dried thyme into the crockpot. Stir to combine.

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a smooth roux.

Slowly whisk the milk into the roux until smooth and slightly thickened, then stir in the heavy cream.

Pour the milk mixture into the crockpot and stir well. Use a potato masher or an immersion blender to lightly mash or blend some of the soup for a creamier texture, leaving some potato chunks if desired.

Stir in the shredded cheddar cheese and half of the crumbled bacon. Cover and cook on low for 15 to 20 minutes, until the cheese is melted and the soup is hot.

Taste and adjust seasoning if needed. Serve warm topped with the remaining bacon, sliced green onions, and extra cheddar cheese if desired.