Assemble the Base: Add the diced Russet potatoes, finely chopped onion, minced garlic, kosher salt, black pepper, and smoked paprika to the bowl of a 6-quart slow cooker. Pour the chicken broth over the ingredients and dot the top with cubed butter.

Slow Cook to Fork-Tender: Cover tightly with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are thoroughly tender and easily pierced with a fork.

Mash to Preferred Texture: Use a potato masher or wooden spoon directly in the slow cooker to gently mash approximately half of the potatoes. This instantly releases rich natural potato starch to thicken the soup while maintaining hearty rustic chunks.

Melt Dairy & Thicken: Stir in the softened cream cheese cubes and room-temperature heavy cream until completely melted and velvety smooth. Cover and cook on LOW for an additional 20 to 30 minutes until bubbling gently.

Fold in Cheese & Bacon: Turn the slow cooker off or switch to KEEP WARM. Fold in 1 1/2 cups of the freshly shredded sharp cheddar cheese, sour cream, and half of the crispy bacon crumbles until rich and glossy.

Garnish & Serve Hot: Ladle steaming soup into warm rustic ceramic bowls. Top generously with the remaining shredded cheddar, crispy bacon crumbles, sliced green onions, and a dollop of sour cream. Serve immediately with warm crusty bread!