Add diced potatoes, diced onion, minced garlic, cooked bacon, Ranch seasoning mix, and chicken broth to the slow cooker. Season with salt and pepper.

Stir and cook for 6-8 hours on low or on high for 3-4 hours.

Add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream. Whisk well the flour mixture, until smooth.

With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.

Immediately add the cream-flour mixture to the crockpot and stir to combine.

Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.

Stir in the sour cream, stir to combine. Add the shredded cheddar cheese. Stir well, until fully combined and creamy. Season with salt and pepper to taste.

If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.

Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.

Serve warm, garnished with bacon crumbs, cheese, green onions.

The soup can be refrigerated for up to 3 days.

The soup will thicken more once it cools. When heating it up, add more water, broth or milk to dilute it. Taste and adjust for salt and pepper and if you added the extra liquid, bring it to a light simmer for a few minutes.