Cook the chopped bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the bacon drippings.

Add the onion to the skillet and cook in the reserved drippings for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds.

Add the potatoes, onion mixture, chicken broth, salt, pepper, parsley, and smoked paprika to the crock pot. Stir to combine.

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender.

Use a potato masher to lightly mash some of the potatoes in the crock pot for a thicker texture, leaving plenty of chunks.

Stir in the cream cheese until melted and smooth, then add the cheddar cheese, sour cream, and milk. Mix well.

Cover and cook for 15 to 20 more minutes on LOW, just until heated through. Do not let the soup boil after adding the dairy.

Ladle into bowls and top with the cooked bacon, extra cheddar cheese, and sliced green onions before serving.