Combine the base ingredients: Start by adding the diced potatoes, onion, garlic, chicken broth, paprika, Worcestershire sauce, salt, pepper, and thyme into the slow cooker. Give everything a gentle stir until just combined.

Set it and forget it: Secure the lid on your slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours until the potatoes are tender enough to be pierced by a knife.

Blend the soup: Using an immersion blender, gently puree the soup base. You can leave some chunky bits for texture or use a potato masher if you don’t have a blender.

Mix in the creamy goodness: Switch to the warm setting, and stir in the sour cream and milk. Let it warm for about 10-15 minutes to let the flavors meld.

Finish with cheese and bacon: About 5 minutes before serving, add the cheddar cheese and bacon, reserving some bacon for garnish. Give it a good stir and allow the cheese to melt.

Serve and enjoy: Ladle the soup into bowls, topping each serving with a dollop of sour cream, some crushed bacon, extra cheddar, and a sprinkle of green onions.