Begin by peeling and dicing your potatoes into uniform cubes to ensure even cooking. Chop the onion, bell pepper, and celery into small pieces; mince the garlic.

In your slow cooker, combine the diced potatoes, onion, garlic, bell pepper, celery, and broth. Sprinkle in the smoked paprika, Cajun seasoning, thyme, salt, and pepper. Stir gently to combine.

Set the slow cooker to cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.

Using a potato masher or immersion blender, mash some of the potatoes to create a thick consistency, leaving some chunks for texture.

Stir in the heavy cream and butter. Cook on high for an additional 15-20 minutes for creaminess.

Taste and adjust seasonings as needed with additional salt, pepper, or Cajun seasoning.

Ladle soup into bowls and garnish with shredded cheddar cheese and chopped green onions before serving.