Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6