Heat a heavy bottom pot over medium heat. Cook your bacon until crispy. Set aside on paper towels to drain. Leave the bacon fat in the pot.

Meanwhile, slice and wash your leeks. Cut off the green tops and dice the remaining white portion. Soak in a bowl of water for a minute or two, allowing the dirt to sink to the bottom, then remove the leeks from the water.

Add your leaks to the pot, and cook until soft, about 3 minutes. Add the garlic and just saute until fragrant.

Add the potatoes to the pot with the leeks. Season with salt, pepper, and thyme and cook 2 minutes.

Add your stock, cover, and bring to a boil. Simmer until the  potatoes are fork tender. Taste for seasoning – add more salt and pepper if needed.

If you are using a regular blender to puree, work in batches to blend your soup. NOTE: leave space in your blender for the heat to escape. Hot foods can explode in the blender if it's too full. If you have an immersion blender, use it in the pot. Blend until smooth. If the soup is too thick for your liking, you can add more stock or a bit of water to thin. (We like it thick.) Taste and adjust seasoning, if needed.

Serve with sour cream, crumbled bacon, and thyme.

Store leftovers in the refrigerator. Reheat leftovers with a bit of water to thin, as needed.