Peel and cut potatoes into 1-inch chunks, finely dice the onion into 1/4-inch pieces, and mince the garlic cloves. Add all three to your crock pot along with the chicken broth, salt, pepper, and smoked paprika. Stir well to combine and distribute the seasonings evenly. Cover and cook on high for 3 hours—this gives the potatoes time to become tender while the broth infuses with flavor from the aromatics.

In a small bowl, whisk together the flour and milk until completely smooth with no lumps—this prevents the flour from clumping when added to the hot broth. After the initial 3 hours of cooking, remove the crock pot lid and pour the flour-milk mixture into the pot along with the heavy cream, stirring constantly to incorporate everything evenly. The flour will thicken the broth slightly and create a creamy base for the cheese.

Cover the crock pot and continue cooking on high for 30 minutes. This allows the flour to fully cook and thicken the soup to a creamy consistency while the potatoes become completely soft and break down slightly. I like to give the soup a gentle stir halfway through this time to ensure even cooking and thickening. By the end, the soup should coat the back of a spoon.

Turn off the crock pot or reduce to warm setting. Add the cheese (I always use Tillamook Sharp Cheddar for its bold flavor and smooth melting quality) and stir constantly for 2-3 minutes until completely melted and incorporated. The residual heat will melt the cheese without overcooking it. Taste the soup and adjust seasoning with additional salt and pepper if needed.