Peel and chop the potatoes into 1-inch cubes, aiming for even pieces so they cook uniformly. Dice the onion finely and mince the garlic cloves.
Add the cubed potatoes, diced onion, and minced garlic to the slow cooker. Pour in the chicken broth, ensuring all ingredients are submerged.
Sprinkle the smoked paprika over the ingredients, then cover with the lid and set the slow cooker to low. Let it cook for 6 to 8 hours, until the potatoes are tender and starting to break down.
Once cooked, open the lid and use a wooden spoon to mash some of the potatoes directly in the cooker, creating a creamier, velvety texture.
Stir in the heavy cream, then taste and adjust the seasoning if needed with salt and pepper. The soup should be rich, warm, and smooth.
Ladle the hot soup into bowls, garnish with chopped parsley and crispy bacon bits if desired, and serve immediately for a cozy, comforting meal.
