Peel and dice the potatoes, and chop the onion and garlic.

In a large crock pot, add the diced potatoes, diced onion, minced garlic, chicken broth, salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Stir to combine.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

Once the potatoes are cooked, add the cream cheese and sour cream. Use a potato masher or immersion blender to blend the soup to your desired consistency. You can make it smooth or leave some chunks for texture.

Stir in the shredded cheddar cheese until melted and well combined. Adjust seasoning if necessary.

Ladle the soup into bowls and top with crumbled bacon, extra cheese, green onions, and a dollop of sour cream.