Potatoes and leeks are a classic combo and work wonderfully together in soup. Save time by using store-bought croutons opposed to making them from scratch. Additionally, if you do not have an immersion blender use your countertop blender for Step 4.

Take 1-2 day old bread and cut into 1 in cubes, or hand tear into bite sized pieces. In a large bowl, drizzle with olive oil evenly and toss with seasonings. I used garlic powder, salt, and black pepper. Spread out on a baking sheet with parchment paper and bake at 400 for 15-20 minutes, or until golden brown. Turn the croutons halfway through the cooking time. On a separate baking sheet lined with aluminum foil, bake the bacon until crisp. Allow to cool once cooked through and smash into bits.

Melt 3 tbsp of butter over medium heat in a soup pot and toss in 3 sliced leeks (washed very well) and 6-8 smashed garlic gloves. Stir until wilted and soft, do not allow to brown.rown color, about 30 minutes.

Toss in 1.5 lbs of cubed Yukon Gold potatoes, 5 cups of chicken broth, 2 bay leaves, 6 sprigs of fresh thyme, salt, and black pepper. Bring to a boil then cover and turn the heat down to low. Simmer for 20 minutes, or until the potatoes are soft and falling apart.

Remove the bay leaves and thyme sprigs and puree the soup using an immersion blender. Blend until either completely smooth, or leave some chunks for texture. Add 1 cup of heavy cream and return to a simmer. Add more heavy cream or chicken broth to reach your desired consistency. Adjust seasoning with more salt and black pepper.

Serve with an olive oil drizzle, fresh homemade croutons, and bacon crumbles.