Peel and dice the potatoes into roughly 1-inch cubes, then set aside.
Finely chop the yellow onion and mince the garlic, filling the kitchen with a fragrant aroma.
Add the diced potatoes, chopped onion, and minced garlic to the slow cooker. Pour in the broth and sprinkle in smoked paprika if using.
Season with salt and pepper, then stir everything together to combine evenly.
Cover the slow cooker and cook on low for 6 to 8 hours, until the potatoes are fork-tender and starting to fall apart.
Once cooked, use a potato masher or immersion blender to mash or blend part of the soup, creating a creamy, velvety texture while leaving some chunks for texture.
Stir in the shredded cheddar cheese and whole milk, allowing the cheese to melt smoothly into the soup for added richness.
Crumble the crispy bacon bits and stir them into the soup, then taste and adjust with extra salt or pepper as needed.
Let the soup sit uncovered for 5–10 minutes to thicken slightly and develop its flavors before serving.
Serve hot in bowls, garnished with additional cheese, bacon, or fresh herbs if desired. Enjoy the cozy, creamy goodness!
