Soup Base:

5 strips bacon

1 tbsp olive oil

5 cloves garlic, minced

4 cups leeks, sliced (white and light green parts only)

1 bay leaf

10 medium russet potatoes, peeled and chopped

8 cups chicken or vegetable stock

¾ cup milk or cream

1½ tsp salt

½ tsp smoked paprika

Freshly ground black pepper, to taste

Toppings (Optional but Highly Recommended):

½ cup crumbled bacon

½ cup shredded cheddar cheese

½ cup green onions or chives, sliced

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In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving a little fat in the pot.
Add olive oil, minced garlic, leeks, and bay leaf. Sauté for about 5 minutes until soft and fragrant.
Stir in the chopped potatoes and coat them well with the leek mixture.
Pour in the stock and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
Remove the bay leaf. Add milk or cream, salt, smoked paprika, and pepper.
Use an immersion blender to blend until smooth (or partially blend for texture).
Taste and adjust seasoning if needed.
Serve hot, garnished with crumbled bacon, cheddar cheese, and green onions or chives.

For a vegetarian version, skip the bacon and use olive oil with a bit of smoked paprika for that smoky flavor.
This soup thickens as it cools. Add a splash of broth or milk when reheating to loosen it up.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.