• Wash, peel, and dice the potatoes into ½-inch cubes.

  Prepare your slow cooker by pouring in 1 cup of water to the bottom before adding a liner.

  Layer the potatoes, cheddar cheese, bacon, and ranch seasoning in the slow cooker.

  Pour chicken broth over the top of the ingredients, ensuring the potatoes are covered.

  Cover and cook on low for 7–8 hours or until potatoes are tender.

  Stir in heavy cream to thicken. For an extra creamy texture, thicken further by adding a bit of cornstarch.

  Serve individual portions topped with additional cheese, bacon bits, and green onions (optional).

Notes

• For extra flavor, consider adding a bit of garlic powder or onion powder to the seasoning mix.

  If you'd like a thicker soup, you can mash some of the potatoes or add cornstarch to the broth.

  You can make this soup a day ahead; just reheat and add fresh toppings when ready to serve.