Creamy Potato Leek Soup topped with crispy bits of Bacon...

Ingredients:

• 2 Tablespoons Butter
• 4 Large Leeks, Chopped
• 3 Cloves Garlic, Minced
• 2 Lb Potato, Cubed
• Salt and Pepper, To Taste
• 1 Tablespoon Onion Powder
• 2 Teaspoons Garlic Powder
• 6 Cups Vegetable Broth
• 2 Cups Half and Half
• 2 Sprigs Fresh Thyme
• 1 Bay Leaf
• 1/4 Cup Fresh Chives, Chopped
• Hot Sauce, To Taste
• Cooked Bacon, For Serving

Instructions:

1. Melt butter in a Large Pot over Medium Heat. Add Chopped Leeks and stir to coat. 
2. Lower Heat and Cover. Cook until the Leeks have become soft, about 10 Minutes. 
3. Bring the Heat up to Medium Heat. Add the Garlic, Potatoes, Salt and Pepper, Onion Powder and Garlic Powder. Cook for 1 Minute. Add the Vegetable Broth, Half and Half, Thyme and Bay Leaf. Bring to a boil.
4. Lower the heat and bring to a simmer. Cover and allow to cook for 15 Minutes, or until the Potatoes are tender. 
5. Uncover and remove the Thyme and Bay Leaf. 
6. Blend the soup smooth with an immersion blender. 
7. Add the Chives and Hot Sauce.
8. Allow to cool before serving. Top with crisp bits of Bacon.
9. Serve and Enjoy!