Begin by peeling and dicing your Russet or Yukon Gold potatoes into uniform 1-inch pieces. Set aside in a bowl.

In your crock pot, layer the diced potatoes evenly at the bottom. Sprinkle the ranch seasoning mix generously over the potatoes, then add a layer of shredded cheddar cheese and optional bacon pieces.

Pour in enough chicken or vegetable broth to cover the layered ingredients without overfilling.

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

Once the potatoes are fork-tender, stir in the heavy cream or half-and-half. Cook for an additional 10-15 minutes to combine flavors.

Taste and adjust seasoning with salt and pepper. Serve in bowls and garnish as desired.