Begin by peeling and dicing the Russet potatoes into uniform 1-inch pieces and place them into your crock pot.

Sprinkle the ranch seasoning mix evenly over the top, followed by a layer of shredded cheddar cheese and crumbled bacon, if using.

Gently pour the chicken or vegetable broth over the layered ingredients until they are just covered.

Set your crock pot to low and let it cook for 7-8 hours, or on high for 4 hours.

Once the potatoes are tender, stir in the heavy cream or half-and-half.

Taste your soup and season with salt and pepper according to your preference.

Ladle the soup into bowls and garnish with extra cheese, bacon bits, or sliced green onions.