Add the potatoes, onions, garlic, ham, butter, bouillon, and water to the crockpot. Stir together really well.
Place the lid on an cook on high for 4-6 hours or low for 6-8, until potatoes are tender.
Use a potato masher to mash up a few of the potatoes.
Make a cornstarch slurry by mixing 3 tbs of cornstarch and 3 tbs of water. Stir it into the crockpot.
Add in the heavy cream, then add in the cheese.
Stir until the soup is thickened and the cheese is completely melted.
Salt and pepper to taste. Enjoy!
