Put the diced potatoes, broccoli, onion, and garlic into your slow cooker. Pour in the broth, then add salt, pepper, and paprika. Stir everything together.

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are soft and easy to mash.

Use an immersion blender right in the pot to blend the soup until smooth or slightly chunky—your choice. If using a regular blender, work in small batches and pour it back in.

Pour in the cream and stir. Then add the cheddar cheese and stir again until it melts and the soup is creamy.

Spoon the soup into bowls and top with whatever you like—extra cheese, croutons, green onions, or bacon bits. Enjoy it warm!