4 large leeks, white and light green parts only, fine diced and soaked in water
3 cloves garlic, minced
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
3 sprigs fresh thyme
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup water
6 cups chicken stock
4 packets (4 tablespoons) butter
1/4 cup shredded Parmesan cheese
In a stock pot on medium heat, saute bacon until crispy. Remove with a slotted spoon to a towel-lined plate.
To the bacon fat, add the leeks. Saute until soft and wilted, about 8 to 10 minutes. Stir in garlic and saute for 30 seconds. Add the potatoes, thyme, salt, pepper, water and stock. Bring to a boil. Reduce heat to low. Cover and simmer for 10 to 15 minutes, until the potatoes are soft.
Preheat the oven to 425 degrees.
Thinly slice baguette. Lay bread in a single layer on sheet tray. Drizzle with melted butter. Sprinkle with cheese and pepper. Toast in oven for 3 to 5 minutes, until crispy. Remove and let cool.
To serve soup, ladle into a bowl. Top with crispy bacon, black pepper and toast.