Cook bacon until crispy. Drain almost completely, then set aside.
Cook leeks in butter & reserved grease until soft.
Add bay leaves, salt, pepper & dried thyme. Cook until fragrant.
Pour in the broth, potatoes & carrots. Boil then reduce to a simmer for 20-25 minutes.
Blend the soup. Add cream & cheese, then simmer until melted. Add bacon and serve.
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