Preheat a large pan on high heat.

Fry bacon until crispy, then remove from pan, dice, and set aside a portion for garnish.

In a large pot, add olive oil.

Add onion, carrots, celery, leeks, and garlic to the pot and mix together.

Cook with the lid on for about 10 minutes, stirring every 2-3 minutes, until the carrots soften.

Add the diced bacon (reserve some for garnish), potatoes, and stock into the pot.

Stir the soup and bring to a boil.

Reduce the heat and simmer for 10 minutes.

Add the cream, bring it back to a boil, and simmer for another 5 minutes.

Remove the pot from the heat.

Season with salt and pepper to taste.

Use a hand blender or liquidizer to pulse until smooth.

Divide the soup between serving bowls and sprinkle the reserved bacon on top for garnish.