Begin by peeling and dicing your russet or gold potatoes into approximately one-inch pieces. Set aside.

Add the diced potatoes to the bottom of the crock pot. Sprinkle the ranch seasoning mix over them, then layer with shredded cheddar cheese and crumbled bacon.

Pour the chicken or vegetable broth over the layers, ensuring it covers the potatoes and cheese.

Cover and set the crock pot to cook on low for 7-8 hours or high for 4 hours.

Once done, stir in the heavy cream or half-and-half. Blend for a smoother texture if desired.

Season with salt and pepper to taste.

Ladle into bowls and garnish with extra shredded cheese, crispy bacon bits, or green onions.