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In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
About 20 minutes before you're ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.
Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably.
Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
Top with your favorite potato fixings and ENJOY!