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1
Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
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2
While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
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3
Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
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4
Finely chop green onion and then mince garlic. Add to pot and stir.
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5
Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
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6
Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
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7
Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
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8
Once potatoes are done cooking, use immersion blender to thoroughly puree soup. Alternatively, divide soup mixture into two batches and puree in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
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9
With pureed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
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10
Prepare optional garnish and serve!
