Roast the garlic

• Roast the garlic cloves until soft and golden.
• Squeeze the flesh out of the skins and set aside.

Crisp the bacon

• Fry the diced bacon in a dry frying pan until golden and crispy.
• Drain on paper towel and set aside.

Soften the vegetables

• Melt the butter with the olive oil in a stockpot.
• Add the sliced leeks and chopped onion and cook gently until soft and translucent.
• Stir in the roasted garlic.

Simmer the soup

• Add the potatoes and vegetable stock.
• Season with salt and pepper and bring to a boil.
• Lower the heat and simmer until the potatoes are tender.

Blend and finish

• Blend the soup until smooth with an immersion blender.
• Stir in the cream and adjust the seasoning.

Serve

• Ladle the soup into bowls.
• Top with the crispy bacon bits and chopped chives.