Heather McNeil – amusements for your mouth

After slicing leeks, place in a bowl of cold water and swish around a few times to remove any sand. Heat butter in a large stockpot. Add bacon and fry intil crisp.  Remove bacon.  Add leeks and saute for about 10 minutes.  Then add potatoes and cook for about 5 minutes.  Add broth, thyme, bay leaf and chicken broth and bring to a boil. Cover and reduce heat to a simmer.  Allow to cook for about 30 minutes.  Remove bay leaf.  Blend soup in batches and place back in pan.  Stir in heavy cream and season with salt and pepper. [If soup is too thick, add a little water.] Garnish with crumbled bacon.