In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks.
Cook until tender (about 5 minutes).
Add the garlic, cook a further 30 seconds.
Add the potatoes and broth, and bring to a boil.
Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).
Either use a masher, an immersion blender, or a blender to roughly blend (you don't want puree it fully, chunks are good!)
Stir in the pepper and the half & half.
Devour.
Notes
Is this leek potato soup gluten free? Essentially, yes - please check labeling on all products used to be sure.
What kind of potatoes? - I use russet potatoes, but any potato you enjoy will work.
When reheating - don't boil! The cream/half & half can separate.
Can this soup be frozen? Yes, it can! Place in a freezer friendly container and seal tightly, then label. Reheat until piping hot.
Prepping ahead? Get the potatoes peeled, and let them hang out in cold water, cut the leeks, cut the onion and bacon and have it all ready to go fro dinner tonight.
Change it up!
Add a bay leaf to the stock, and remove it before pureeing.
Use vegetable broth instead of chicken stock if that's what you have!