Peel and cube russet potatoes into uniform ½-inch pieces so they cook evenly. Place the cubed potatoes, diced yellow onion, and minced garlic into a 6-quart oval slow cooker.

Pour the low-sodium chicken broth over the potatoes. Scatter the butter pats evenly across the top, and season with kosher salt, cracked black pepper, smoked paprika, and dried thyme. Gently stir to distribute.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours, until the potatoes are completely fork-tender and yield effortlessly under slight pressure.

Using a hand potato masher, gently press down and mash approximately half to two-thirds of the cooked potatoes directly inside the slow cooker crock. Leave plenty of chunky potato pieces intact to achieve that quintessential hearty, spoon-coating texture. (Avoid blending in a food processor, which makes potatoes gummy).

In a small bowl, whisk the room-temperature heavy cream with flour (or cornstarch) until smooth. Pour into the slow cooker alongside the sour cream and freshly grated sharp cheddar cheese. Stir thoroughly until the cheese melts into a silky, luscious golden broth.

Cover and cook on LOW for an additional 20 to 25 minutes until the soup is piping hot, thickened, and bubbling gently around the edges. Season with additional salt and pepper to taste.

Ladle the steaming velvety soup into warm bowls. Top generously with crispy halal beef bacon crumbles, extra shredded cheddar cheese, fresh sliced scallions or chives, and a dollop of cold sour cream. Serve immediately with warm crusty bread!