In a large pot, cook 5 strips of bacon over medium heat until crispy. Remove the bacon and drain excess fat, leaving a small amount in the pot for flavor
Add 1 tablespoon of olive oil to the pot along with 5 cloves of minced garlic, 4 cups of chopped leeks, and 1 bay leaf. Sauté until the leeks are soft and fragrant, about 5 minutes
Add 10 peeled and chopped russet potatoes to the pot and stir to combine with the leeks and garlic
Pour in 8 cups of stock (chicken, vegetable, or beef depending on your preference) and bring the mixture to a boil
Once boiling, reduce the heat to low, cover the pot, and let the potatoes cook for about 15-20 minutes or until they are tender
Once the potatoes are soft, remove the bay leaf and add ¾ cup of cream or milk to the soup.
Season with 1 ½ teaspoons of salt and ½ teaspoon of smoked paprika. Adjust seasoning to taste if needed
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, you can leave some of the potatoes unblended
Serve the soup hot, topped with crumbled bacon, shredded cheddar cheese, and a sprinkle of chives or green onions
