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1
1st round potato pan-fry: heat 3 tablespoons oil olive and 2 tablespoons butter over medium in a large, heavy metal skillet, until the oil shimmers. Add the potatoes in a single layer and turn to coat well. Cover and cook for 25 to 30 minutes, turning occasionally so that all sides brown. Remove potatoes to a plate to cool slightly.
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2
Meanwhile, caramelize the leeks: heat 2 tablespoons olive oil and 1 tablespoon butter on medium in a 4 or 5 qt stock pot or dutch oven, until the oil shimmers. Add the leeks and stir to coat well. Spread them out in the bottom of the pan so they have good surface contact. Turn heat to medium-low and allow to cook until a deep golden brown (15 - 30 minutes, depending on the type of pot you use). Keep an eye on the leeks, and stir occasionally to ensure they brown evenly.
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3
Deglaze the leeks with the wine and continue cooking until the liquid evaporates. Add the onion and bacon pieces and cook until the bacon is slightly crispy (about 8 minutes). Sprinkle the flour over the vegetables and stir well to coat.
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4
Add the vegetable stock to the leek mixture and bring to a boil, then reduce to medium-low and simmer while you continue with the potatoes.
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5
2nd round potato pan-fry: drain all but 1 tablespoon of oil from the large skillet. Turn heat to medium, reheating oil until it shimmers. Slice the potatoes into 1/4? disks and return them to the pan, stirring well to coat in the oil. Saute for about 10 minutes, flipping potatoes halfway through - some potato pieces will be slightly crispy; some tender and crumbly.
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6
Use an immersion blender to smooth out the soup a bit (it's okay if the bacon gets chopped up; it's there for flavor, not texture). Stir in the half-and-half, sherry and fish sauce (if using). Reduce heat to low.
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7
Add potatoes to soup, incorporating gently. Taste, and season with salt and pepper to suit. Before serving, stir in the cheese and ladle into bowls. Top with the parsley.
