Creamy Potato and Leek Soup with Crispy Bacon

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally.

Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

While the soup is simmering, cook the bacon until crispy. You can do this in a skillet over medium heat or bake at 400°F (200°C) for 10-15 minutes. Remove the bacon from the skillet/oven and place on a paper towel-lined plate to drain. Crumble or chop the bacon into small pieces.

Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.

Stir in the heavy cream and season with salt and pepper to taste. Heat through gently, but do not boil.

Ladle the soup into bowls and garnish with the crispy bacon and fresh parsley (if using). Serve immediately.