Prep the potatoes by peeling and dicing them into even-sized pieces, about 1 inch.

Layer diced potatoes at the bottom of the Crock Pot, then add ranch seasoning, followed by shredded cheese and bacon if using.

Pour in chicken or vegetable broth until it covers all ingredients.

Secure the lid and set the Crock Pot to low for 7-8 hours or high for 4 hours.

Once cooked, stir in heavy cream or half-and-half and blend part of the soup for a creamier texture.

Adjust seasoning with salt and pepper, serve warm, garnished as desired.