Place the potatoes, corn, bacon, onion, celery, carrot, minced garlic in a crock pot.
Pour the chicken broth on top and season with the salt, pepper, paprika, and thyme leaves.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender and cooked through.
In a separate bowl, whisk together the cream and cornstarch. Stir this mixture into the crock pot. Cover and cook on low for 30 minutes to thicken the soup.
Serve warm topped with the cheese and green onions. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.