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 high for 3-4 hours.

Add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined, then gradually add 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 becomes thicker, stirring occasionally.

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

Using a potato masher, mash about ¾ of the potatoes. Let the soup cook for another 30 minutes to thicken if you have time.

Stir in the sour cream, stirring to combine. Add the shredded cheddar cheese, stirring 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. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.

Cover and continue cooking the soup on low for 30 minutes or 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, and green onions.

The soup can be refrigerated for up to 3 days.

Once it cools, the soup will thicken more. 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.