Begin by peeling and dicing your russet or Yukon Gold potatoes into 1-inch pieces, which should take about 10 minutes.

In your crock pot, layer the diced potatoes evenly at the bottom. Sprinkle the ranch seasoning mix generously over the potatoes, creating a flavorful base.

Pour your chicken or vegetable broth over the layered ingredients, ensuring the potatoes are fully submerged.

Set your crock pot on low for 7-8 hours or high for 4 hours.

Once cooked, gently stir in the heavy cream or half-and-half to add richness. Use an immersion blender to puree part of the soup directly in the crock pot for a creamy consistency.

Finally, add salt and pepper to taste, and ladle the soup into warm bowls.