Begin by peeling and dicing your Russet potatoes into ½-inch cubes. Rinse the diced potatoes under cold water until the water runs clear.

In your slow cooker, combine the diced potatoes with finely chopped onion and minced garlic. Pour in the chicken broth, then add salt, freshly ground pepper, smoked paprika, and dried thyme. Stir to mix everything evenly.

Cover the slow cooker and set it to cook on LOW for 6–8 hours or HIGH for 3–4 hours until the potatoes are tender.

Remove about a cup of hot broth and whisk it with a couple of tablespoons of flour until smooth. Pour this mixture back into the slow cooker and stir well.

Stir in the softened cream cheese and half-and-half, cooking on HIGH for an additional 20–30 minutes.

Using a potato masher, gently mash the soup to your desired texture and adjust seasoning if needed.

Ladle the soup into bowls and top with your preferred add-ins, such as crispy bacon, shredded cheddar, chives, or sour cream.