Add the diced potatoes, chopped onion, minced garlic, chicken broth, water, salt, pepper, thyme, and paprika to the crockpot. 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 crockpot for a thicker soup, leaving some chunks for texture.

Stir in the butter, heavy cream, and shredded cheddar cheese until the butter melts and the cheese is fully incorporated.

Cover and cook for another 10 to 15 minutes on low, until the soup is heated through and slightly thickened.

Taste and adjust the seasoning with more salt and pepper if needed.

Serve hot and top with crumbled bacon, extra cheddar cheese, and chopped chives or green onions.