Combine 1 (32-ounce) bag frozen diced potatoes, 4 cups chicken broth, 1 (10.5-ounce) can cream of chicken soup, 8 ounces cream cheese, softened and cubed, 1 (1-ounce) package dry ranch dressing mix, ½ teaspoon pepper, ½ teaspoon onion powder, and 1 cup of the 1¼ cups cooked bacon in a 6-quart slow cooker.

Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.

15 minutes before serving, stir the soup to incorporate the cream cheese into the soup. Pour in 1 cup half and half and 2 cups shredded sharp cheddar cheese. Cover and warm until melted.

Garnish with chopped green onion, shredded cheddar cheese, and additional ¼ cup bacon pieces, if desired.