Prepare the Bacon Base: In a cast iron skillet over medium heat, cook the diced bacon until crispy. Reserve both the bacon and all the rendered grease – you’ll need both for maximum flavor.

Start the Soup Base: In a large stock pot over medium-low heat, add the cooked bacon and bacon grease. This creates the flavorful foundation for your soup.

Add Vegetables: Add all chopped vegetables – green onions, celery, carrots, and onions to the pot. Stir to combine with the bacon mixture.

Season the Mixture: Add minced garlic, Tony Chachere’s Cajun seasoning, fresh cracked black pepper, and white pepper. Mix thoroughly to distribute seasonings evenly.

Simmer Vegetables: Cover and let the vegetable mixture simmer for 15-20 minutes, allowing all flavors to meld together beautifully.

Add Liquids: Pour in chicken broth and heavy whipping cream. Stir gently to combine while maintaining medium-low heat.

Add Potatoes: Carefully add the diced Yukon Gold potatoes to the pot. Stir gently to distribute evenly throughout the liquid.

Long Simmer: Cover and simmer for 1.5 to 2 hours, until potatoes are completely tender and easily mashed with a fork.

Blend to Perfection: Using a blender (work in batches) or immersion blender, blend the soup until it reaches a creamy, mashed potato-like consistency.

Final Touch: Return blended soup to pot, add shredded cheese, and stir until completely melted. Taste and adjust seasonings as needed.