Melt butter over medium heat in a Dutch oven; add onions, celery and carrots. Saute for 5 minutes then add potatoes, herbs, seasoning and chicken stock. Bring to a boil and reduce heat. Simmer until potatoes are firm but tender. Add bacon and cooked rice, then add shredded cheese in small batches, stirring gently after each addition. Then add cream and continue simmering until heated throughly. Serve with shredded cheese and popped sorghum on top.