In a slow cooker, combine 6 cups of peeled and diced potatoes, 1 chopped onion, 3 minced garlic cloves, 1 chopped bell pepper, and 2 diced celery stalks. Add in 1 teaspoon of smoked paprika, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of dried thyme, and salt and pepper to taste. Pour in 4 cups of chicken or vegetable broth, ensuring all ingredients are well mixed for a flavorful base.

Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.

Once cooked, remove the lid and assess the doneness of your potatoes. Use a potato masher to gently mash some of the potatoes for a thicker consistency, while leaving some chunks intact for texture.

Stir in 1 cup of heavy cream (or coconut milk) along with 1 tablespoon of butter. Add a pinch of cayenne if desired. Cook on high for an additional 15-20 minutes.

Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with cheddar cheese and green onions.