Leek and Potato Soup with Crispy Bacon

2 leeks

1 quart chicken stock

1 quart water

¼ pound smoked bacon, diced into ½-inch chunks

1 small onion, small diced

½ tablespoon thyme

1 teaspoon salt

½ teaspoon pepper

2 cloves garlic, minced

1 large potato, peeled and cut into 1-inch dice

1 piece wheat bread, toasted and torn into 1-inch pieces

Slice leeks vertically down the middle and rinse under cool water. Thinly slice the white and light green parts; cut dark green parts into 2-inch chunks.To a large pot, add dark green leeks, chicken stock and water; bring to simmer for 20 minutes. Strain out leeks and discard; reserve liquid in separate bowlIn the same pot, add bacon and render over high heat until crispy. Reserve bacon on paper towel-lined plate. Keep 1frac12; tablespoons of fat and discard the rest.Add white and light green leeks, onion, salt, pepper and thyme. Over medium heat, sweat until soft. Add garlic, cook until fragrant.Add reserved liquid and potatoes to pot; simmer on medium-high heat until potatoes are fork tender. Add torn pieces of bread; simmer for 5 minutes.In batches, transfer soup to a blender. Fill the blender half full and puree until smooth. Strain into separate bowl. Repeat with remaining soup.After blending, return soup to pot. Taste and season with salt, pepper, and thyme as needed.Serve with crusty bread and reserved bacon bits.Serves six.