Peel and dice the Yukon Gold or russet potatoes into 1-inch pieces and set aside.

Layer the diced potatoes in the crock pot, sprinkle with ranch seasoning mix, and top with shredded cheddar cheese and crumbled bacon if using.

Pour chicken or vegetable broth over the layered ingredients until just covered.

Set the crock pot to low and cook for 7-8 hours or high for 4 hours until potatoes are fork-tender.

Add heavy cream or half-and-half and blend a portion of the soup for a smoother texture if desired.

Adjust seasoning with salt and pepper before serving.

Ladle soup into bowls and add optional toppings like extra cheddar, crumbled bacon, or green onions.