Tender russet potatoes are the heart of this soup, slow-simmered for hours until they turn completely fork-tender and ready to mash right in the pot. Onion and garlic build a savory base, while smoked paprika and thyme give the broth warmth and depth in every spoonful. Mashing just half the potatoes leaves the soup with those cozy, chunky bites alongside a thick, comforting texture. A slow cooker does all the heavy lifting, so this is genuinely hands-off comfort food that fills the kitchen with good smells all afternoon. Finish bowls with sliced green onions for a fresh, sharp bite that cuts through the richness. It's a hearty, ladle-worthy dinner that works beautifully for a plant-based table.
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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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