Peel and dice the potatoes into bite-sized pieces. Chop the onion, mince the garlic, and dice the bell pepper and celery.

In your slow cooker, add the prepared vegetables, smoked paprika, Cajun seasoning, dried thyme, salt, pepper, and broth.

Cover the slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours.

Once the potatoes are soft, use a potato masher or immersion blender to mash part of the soup for a thick texture.

Stir in the heavy cream and butter, then sprinkle in cayenne pepper if desired. Cook on high for an additional 15-20 minutes.

Taste and adjust seasonings as necessary. Serve hot, garnished with cheese and green onions.