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1
Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
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2
Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
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3
Add the chicken to the fat, skin side down.
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4
Cook until the skin is deeply browned, about 4 minutes.
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5
Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
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6
Pour off any fat in the saucepan.
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7
Add the butter to the saucepan and return to medium heat.
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8
Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
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9
Stir in the stock with the potato and thyme.
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10
Return the chicken to the saucepan and bring to a boil.
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11
Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
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12
Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
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13
Add the cream to the soup and heat until piping hot, but do not boil.
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14
Season with salt and pepper to taste.
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15
In batches, puree the soup in a blender and return to the saucepan.
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16
Serve hot, topping each serving with some of the chicken and bacon.
