Start by gathering all your ingredients. Chop your cooked bacon into bite-sized pieces and prepare the potatoes and onion. Having everything prepped in advance will streamline the cooking process.

In the bowl of your slow cooker, add the chopped bacon, diced Yukon Gold potatoes, and the chopped onion. Pour in 3 cups of your chicken or vegetable broth. Stir everything together gently so that the ingredients are well combined.

Cover your slow cooker with its lid and choose your cooking time. You can cook it on low for 6-8 hours or on high for 3-4 hours. The goal here is for the potatoes to become melt-in-your-mouth tender, allowing those flavors to develop and bloom over time.

About 30 minutes before you plan to serve the soup, it’s time to make it wonderfully creamy. In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour until you achieve a smooth mixture. Cook this for about a minute, stirring occasionally, to get rid of any raw flour taste.

Gradually whisk in the evaporated milk, making sure to keep stirring until the mixture is completely smooth. Let it simmer while you stir periodically so it can thicken up beautifully.

Now, pour this creamy mixture into the slow cooker with your potatoes and bacon. Stir gently until everything is well blended. At this point, add the shredded cheddar cheese, Greek yogurt (or sour cream), salt, pepper, garlic powder, and smoked paprika. Stir everything together until combined.

If you prefer your soup thicker, you can mash some of the potatoes using a potato masher right in the cooker. On the other hand, for a thinner consistency, simply stir in an additional cup or two of warmed stock. Make sure to taste and adjust final seasoning as necessary.

Your soup is now ready! Serve it warm and garnish with your desired toppings, such as extra cheese, green onions, or even more crispy bacon. Leftovers? Just store them in an airtight container in the fridge for future enjoyment!