1. Cook the bacon in a skillet over medium heat until crisp, then transfer the bacon pieces to a paper towel–lined plate, reserving about 2 tablespoons of the drippings.

2. Add the diced onion, carrots, and celery to the skillet with the bacon drippings and sauté for 3–4 minutes, just until softened and fragrant, then stir in the minced garlic and cook for 30 seconds more.

3. Place the russet potatoes, Yukon gold potatoes, sautéed vegetables, dried thyme, smoked paprika, salt, black pepper, and red pepper flakes into the crock pot.

4. Pour the chicken broth over the potatoes and vegetables, add the butter cubes, and gently stir to combine everything in the slow cooker.

5. Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the potatoes are very tender and easily mash with the back of a spoon.

6. In a small bowl, whisk together the flour and cold water until smooth to make a slurry, then stir this mixture into the hot soup in the crock pot.

7. Use a potato masher to gently mash some of the potatoes directly in the crock pot, leaving some chunks for texture, and let the soup cook for another 10–15 minutes to thicken slightly.

8. Add the cream cheese cubes, heavy cream, and 1 1/2 cups of the shredded cheddar cheese to the crock pot, stirring until the cheeses are melted and the soup is creamy and smooth.

9. Stir in most of the cooked bacon, reserving a small handful for topping, and taste the soup, adjusting the salt and pepper as needed.

10. Ladle the Crock Pot Potato Soup into bowls and garnish each serving with the remaining shredded cheddar cheese, reserved bacon, chopped fresh parsley, and sliced green onions before serving hot.