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Add cut raw (or frozen cubed) potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot.
Cook on high for 3 hours or low for 5–6 hours, until potatoes are very tender. (They cook faster than raw russets.)
Add cream cheese, cheddar cheese, and heavy cream. Stir until the cheeses melt.
Use a potato masher for a slightly chunky soup, or an immersion blender for a smooth, creamy soup.
Taste and adjust seasoning if needed.
Serve hot with toppings like bacon, green onions, extra cheddar, or a dollop of sour cream.