Place the chopped bacon in a large skillet and cook over medium heat until browned and crispy. Do not burn-aim for a deep golden sear. Transfer the bacon to a plate, leaving the drippings in the pan.

In the bacon fat, add celery, onion, carrots, and green onions. Stir in black pepper, seasoned salt, white pepper, and garlic. Cook until vegetables are tender and fragrant.

Transfer the vegetables and bacon into a large soup pot. Stir in the diced potatoes and let them absorb the flavors.

Pour in chicken broth and heavy whipping cream. Stir well and bring to a gentle simmer. Cook until potatoes are fork-tender, about 20–25 minutes.

Using a whisk, stir in shredded cheddar cheese until fully melted and smooth. The soup will thicken naturally from the potatoes and cheese.

Remove from heat and ladle into bowls. Garnish with extra bacon bits, cheese, or green onions if desired.