Recipe
4 slices bacon
3 Russet Potatoes
1 sweet potato
4 leeks
1 garlic clove
7 cups vegetable broth
1 cup heavy cream
2 bay leaves
1/2 tsp dried Thyme
S&P to taste
Start by rendering four slices of bacon in a Dutch oven. Remove the bacon with a slotted spoon leaving the rendered fat behind.
To the same pot, add leaks and sauté until soft. Add in one mashed garlic clove, all of the potatoes and vegetable broth, bay leaves and dried thyme. Season with salt and pepper to taste and boil until fork tender.
Using an immersion blender, blend the soup until smooth. Add and heavy cream, stir and boil for a few minutes. Top with crispy bacon and serve!