Instructions

1. Peel and dice the potatoes. Meanwhile, bring a large pot of water to a boil.
2. Add the diced potatoes to the water and cook until they are tender. Do not over cook. You do not want to end up with mashed potatoes.
3. While the potatoes are cooking, bring a large pot to medium high heat and add the bacon. Cook 5 minutes. Drain the bacon and reserve some of the bacon grease for use in the soup (about 1tbsp) Return the bacon to the pan. Add the white wine and deglaze the pot. Add the leeks, thyme and garlic powder (add a small amount, you will add more later) to the pot. Add the 1tbsp of reserved bacon grease to the pot. Stir.
4. Once the potatoes are done cooking, add a little more than half of them to a large mixing bowl. Add the butter, half of the broth and the bacon mixture to the bowl. With a hand-held mixer/puree device, puree the mixture.
5. Add the mixture back to the pot and add the remaining potatoes and broth. Mix well.
6. Mix in salt and garlic powder to taste. I suggest adding a little at a time, stirring, tasting and then adding more if needed.