Scrub the Potatoes and chop in half and add to the slow cooker.
Mince Garlic and add to slow cooker. Add Salt and Pepper.
Add the Chicken Broth, cover and cook on high for 4 hours.
Remove lid and add the cheese, cream cheese and whipping cream and allow to soften for up to 30 minutes, changing the temperature to low.
Use your immersion blender to pulverize the potatoes and other ingredients into a thick soup. If you do not have an immersion blender you can use a potato masher. Right before serving add the Chopped Green onions as a garnish.