1. In a large pot, cook bacon for 10 minutes, stirring regularly.
2. Once the bacon is cooked, strain the bacon to remove the fat, and then transfer half the bacon back to the pot, setting the other half aside for later.
3. Melt butter in the pot with the bacon, stirring in the onions, and letting cook for 3 to 5 minutes.
4. After that time, add the leeks and potatoes to the pot, then cover, and turn down the heat to simmer for 5 to 8 minutes, stirring regularly.
5. After that time, pour in the vegetable broth, sprinkle with salt, stir everything together, and bring it to a boil.
6. Once boiling, cover, reduce heat, and let simmer for 20 to 25 minutes.
7. After that time, remove the soup from heat, and puree it with a hand blender or in a stand blender.
8. Once the soup is smooth return it to the pot, pour in the cream, and stir well.
9. Once the soup is fully combined, divide it into bowls, garnish with the remaining bacon, serve it, and enjoy!
