Combine the potatoes, chicken broth, onion, garlic powder, smoked paprika, Italian seasoning, salt, and pepper in your slow cooker. Cook on High for about 4 hours, until the potatoes are fork-tender.

While the soup cooks, place bacon in a large skillet and cook over medium-high heat until crispy. Remove half of the bacon for garnish, then add minced garlic to the skillet with the remaining bacon and sauté for about 1 minute. Using a slotted spoon, transfer the bacon and garlic mixture to the slow cooker.

Once the potatoes are tender, use an immersion blender to puree the soup right in the slow cooker until smooth and creamy. If you don’t have an immersion blender, you can use a regular blender. Just work in small batches and be sure to vent the lid slightly to let the steam escape (cover the opening with a clean kitchen towel to prevent splatters). Carefully blend until smooth, then pour the soup back into the slow cooker and continue with the recipe as directed.

Season to taste with salt and pepper. Ladle into bowls and top with the reserved bacon, shredded cheddar cheese, and diced green onions.