In a slow cooker, combine the diced potatoes, chopped onion, chicken broth, minced garlic, and ranch dressing mix.
Cook on low for 6-7 hours or until the potatoes are tender.
Once the potatoes are cooked, use a potato masher or immersion blender to gently mash some of the potatoes to thicken the soup, leaving some chunks for texture.
Add the softened cream cheese, shredded cheddar cheese, crumbled bacon, and milk. Stir until the cheeses are melted and the soup is creamy.
Season with salt and pepper to taste.
Cook on low for an additional 30 minutes, stirring occasionally, until everything is well-combined and heated through.
Serve hot, garnished with chopped chives, additional shredded cheese, and extra bacon bits if desired.
Variations & Tips
For a lighter version, you can substitute the cream cheese with half-and-half or evaporated milk. If your family prefers a bit of spice, try adding a chopped jalapeno or a dash of hot sauce. Picky eaters? You can blend the soup until smooth if texture is a concern. For added vegetables, toss in some chopped carrots or celery when you add the potatoes.
