Instructions

1. Heat butter in a large stock pot over medium-high heat. Add leeks, shallots, and garlic, and cook for 5-6 minutes.
2. Add potatoes to pot with thyme and spices. Stir to combine; cover and cook for 5-7 minutes, until potatoes begin to soften.
3. Pour in vegetable broth and bring to a boil. Reduce heat to medium-low and continue cooking for another 10-15 minutes, until potatoes are very soft and a fork inserts easily.
4. Remove thyme sprigs, and use a hand blender (or transfer to blender) to blend potato mixture until extra smooth and creamy.
5. Stir in cream and cheese, and add more salt/pepper if needed.
6. Serve in bowls topped with chives and crispy bacon.