Prep the base: Add potatoes, onion, garlic, butter, salt, pepper, and smoked paprika to your slow cooker or large pot. Pour in the broth and milk or half-and-half.

Choose your method: For slow cooker, cook on High for 3–4 hours or Low for 6–7 hours, until potatoes are very tender. For stovetop, bring to a simmer, cover, and cook on low for 25–30 minutes.

Soften the cream cheese: Cut into small cubes and let it sit at room temperature while the soup cooks. This helps it melt smoothly.

Mash or blend: When potatoes are tender, use a potato masher to lightly mash about half the potatoes in the pot. For a smoother texture, use an immersion blender, pulsing a few times. Leave some chunks for that baked potato feel.

Stir in the dairy: Add cream cheese and shredded cheddar. Stir until fully melted and the soup turns creamy. If needed, switch slow cooker to Warm or keep stovetop on low heat to help it melt.

Adjust thickness: If it’s too thick, add a splash of milk or broth. If it’s too thin, let it simmer uncovered for a few minutes, stirring now and then.

Taste and finish: Add more salt and pepper if needed. Stir in sour cream for extra richness, or serve it on the side for topping.

Serve with toppings: Ladle into bowls and top with bacon, more cheddar, and green onions. Add a dollop of sour cream if you like.