Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble once cooled. While the bacon cooks, finely dice the onion and carrots into 1/4-inch pieces, and mince the garlic cloves fresh. This prep work takes just a few minutes and ensures all your ingredients are ready before the slow cooker starts.

Add the frozen hash browns, chicken broth, water, diced onion, minced garlic, crumbled bacon, salt, pepper, and smoked paprika to your slow cooker. Stir well to combine and distribute the seasonings evenly. The hash browns will cook down and thicken the soup naturally while infusing all the flavors together.

Cover and cook on HIGH for 3 hours or on LOW for 6 hours. The potatoes will break down slightly and create a naturally thick, creamy base. I prefer the LOW setting because it develops deeper flavor and gives the vegetables more time to soften completely, but HIGH works well if you're short on time.

In a small bowl, whisk together the flour and heavy cream until smooth with no lumps—this prevents the flour from clumping when it hits the hot broth. Pour this mixture into the slow cooker and stir well to combine. Switch the slow cooker to LOW if it's on HIGH, then cook uncovered for 30 minutes. This allows the flour to cook out and thicken the soup to a rich, creamy consistency.

Add the shredded cheddar cheese to the slow cooker in handfuls, stirring constantly until each addition melts completely before adding more. The residual heat will melt the cheese smoothly without scorching it. Taste and adjust seasoning if needed. Ladle into bowls and serve immediately with your desired toppings.