2 lbs Yukon Gold potatoes, peeled and diced
2 leeks, trimmed of green portion and roots, halved, and thinly sliced
3 cloves garlic, peeled and roughly chopped
3-4 pieces of bacon, sliced
4 cups chicken broth
1/2 cup water
1 bay leaf
pinch of thyme
salt and pepper to taste
In a dutch oven or soup pot, fry bacon until crisp. Remove with a slotted spoon or tongs to a paper-towel lined plate to drain. Scoop out excess bacon grease, leaving about 1 Tb in the bottom of the pot.
Add leeks and garlic to the pot and season with salt, pepper, and a pinch of thyme. Cook on medium heat for about 10 minutes, until softened.
Add potatoes, chicken broth, water, and bay leaf. Bring to a boil and then cover, reduce heat, and simmer for about 20 minutes, until potatoes are soft.
Remove bay leaf and then puree soup with an immersion blender (I usually do this in a separate bowl) or food processor, and return to the pot. Season with salt and pepper to taste. Serve topped with bacon crumbles.