Prepare the bacon: Freeze bacon for 15-20 minutes before cooking to make dicing easier. Heat a large pot over medium heat and cook diced bacon until very brown and crispy, rendering out as much grease as possible.

Add vegetables: Add finely diced celery and onion to the bacon and grease. Cook for 3-4 minutes until softening.

Season and add more vegetables: Add carrots, green onions, and garlic. Season with seasoning salt, black pepper, and white pepper. Stir to combine.

Add potatoes: Add diced potatoes to the pot, stirring to coat with the bacon grease and vegetable mixture.

Cook potatoes: Cover and cook for 20 minutes, stirring occasionally, until potatoes are soft and have absorbed the liquid. Check at 10 minutes and add salt if needed.

Add liquids: Add chicken broth and heavy whipping cream. Heat on low, stirring to combine.

Blend for thickness: Remove about 4 cups of the soup mixture and blend in a food processor or Magic Bullet until smooth. Return to pot to thicken the soup.

Add cheese: Stir in shredded cheddar cheese until melted and incorporated.

Final seasoning: Taste and adjust seasoning as needed. Serve hot.