This is such an easy dish to make. It’s perfect for lunch, dinner, or next-day leftovers.
Cook the bacon. Cut the bacon into small pieces and cook it in a stockpot over medium-high heat. Once the bacon is crispy, transfer it to a plate lined with paper towels.
Soak them. Soak the sliced leeks in a bowl of water to remove all of the dirt and debris. Once the leeks have soaked for about 20 minutes, remove them from the water using a slotted spoon and transfer to a paper towel.
Saute the garlic. Heat the bacon pot over medium heat and add the garlic, making sure to stir constantly so it doesn’t burn. You may need to add additional oil.
Add the leeks and oregano. Before the garlic browns, add the leeks and oregano in carefully. Then cook them over medium-low heat for about 20-25 minutes.
Prep and add the potatoes. Meanwhile, wash, peel, and cut the potatoes into cubes. Then add the potatoes, water, and chicken broth to the bowl of leeks and cook over medium-high heat until they come to a boil. Bring the heat back to a simmer and cook for another 35 minutes.
Season and blend. Add the salt and blend the soup to a smooth purée using an immersion blender or hand blender. Then add the cream and white pepper and give the soup a final blend. Serve.