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1
Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
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2
Halve the white part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. Slice thinly crosswise and set aside.
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3
In a large soup pot over medium heat, melt the butter and add bacon. Cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
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4
Add the chopped leeks and cook until wilted, about 5 minutes.
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5
Add the wine and bring to a boil.
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6
Add the bouquet garni, chicken stock, potatoes, salt and white pepper and bring to a boil.
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7
Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
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8
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one).
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9
Stir in the heavy cream and adjust the seasoning to taste, if necessary.
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10
Serve immediately with snipped chives over the top.
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11
Enjoy!
