First, peel the potato and cut it into 3 or 4 square pieces. Then wash the potatoes with cold water and set them aside.
Keep bacon on the chopping board and cut it into small pieces with a knife. Wash the bacon pieces and drain water.
Heat a skillet. Confer bacon pieces in the hot skillet and cook over medium heat for 5-7 minutes or until it is brown and crispy. Once done transfer the cooked bacon to a bowl and set it aside.
Then heat the medium size stockpot with the left bacon moisture. Add chopped celery, sliced red onion and cube cut carrot. Stir for 4-5 minutes. After that add green onion paste, garlic paste, Lawry’s seasoning salt, black pepper, and white pepper. Stir 40 seconds to mix properly.
Then add the mashed potatoes with the vegetable mix and stir for few minutes. Pour 1 cup water and lid the stockpot. Cook for 5 minutes or until water is fully absorbed. Stir often.
Pour the chicken broth and whipped cream and cook for another 10 minutes or until the potatoes are well tender.
When the potatoes are done, smash them with a vegetable smasher until smooth evenly.
At last, combine the cheddar cheese cook until melt. If the soup is too dense add some chicken broth to get your required density.
Confer the soup in serving bowls. Garnish with bacon bits, chopped chives, green onion, and cheddar cheese. Sprinkle a pinch of ground black pepper to taste and serve hot.