Begin by peeling and dicing your Yukon Gold potatoes into roughly 1-inch cubes, which should take about 10 minutes. Place the diced potatoes in the bottom of your slow cooker.

Sprinkle the ranch seasoning mix over the diced potatoes, then add the shredded cheddar cheese and crumbled bacon. Arrange thoughtfully to allow flavors to intermingle.

Pour the chicken or vegetable broth over the layered ingredients, ensuring everything is well covered.

Set the Crock Pot to low for 7-8 hours or high for 4 hours. Check that your potatoes are fork-tender when the time is up.

Stir in the heavy cream, and for a creamier result, blend a portion of the soup with an immersion blender before returning it back to the pot.

Adjust the seasoning with salt and pepper before serving. Ladle into bowls and garnish with extra cheese or green onions if desired.