This is comfort food built for slow, low-effort cooking: crispy bacon, softened onion and garlic, and tender cubes of russet potato simmer for hours until they practically fall apart. A quick mash with a potato masher (or a few pulses with an immersion blender) gives the soup its signature texture — thick and hearty, with just enough chunky potato left for bite. Cream cheese, sharp cheddar, and a swirl of sour cream melt right in at the end, turning the broth silky and rich without any extra fuss. Smoked paprika and thyme add warmth in the background, while a scatter of crispy bacon, extra cheddar, and sliced green onions on top bring every bowl home. It's the kind of set-it-and-forget-it dinner that rewards you with deep, cheesy, bacon-studded flavor, and it's a solid pick for a gluten free dinner rotation.
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Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
Add the diced onion to the skillet with the drippings and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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