Place the diced potatoes, minced onion, and garlic into a 6-quart slow cooker.

Pour the chicken broth over the potatoes and scatter the butter cubes over the top. Season evenly with sea salt, black pepper, and smoked paprika. Stir gently to combine.

Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are completely fork-tender and begin to break down when stirred.

Uncover the slow cooker. Use a sturdy potato masher directly in the crockpot to mash about half to two-thirds of the potatoes, leaving plenty of chunky potato pieces for authentic baked potato texture.

Add the softened cubed cream cheese, heavy cream, and sour cream into the slow cooker. Whisk or stir vigorously for 2 to 3 minutes until the cream cheese melts smoothly into a velvety, thick soup base.

Gradually fold in 1.5 cups of the shredded sharp cheddar cheese, stirring continuously until fully melted and glossy. Cover and let sit on LOW for 15 to 20 minutes to allow the flavors to harmonize.

Ladle hot, velvety potato soup into deep bowls. Generously load each bowl with the remaining shredded cheddar cheese, crispy crumbled halal beef bacon, a cool dollop of sour cream, freshly sliced green scallions, chives, and a grind of coarse black pepper. Serve immediately with warm crusty bread!