Gather and prepare ingredients: clean, peel and dice potatoes, finely dice a yellow only, and clean and thinly slice a leek. Cut bacon into bite sized pieces.
In a large pot, add bacon. Cook over medium heat until crispy. Remove the bacon and set aside.
To the bacon grease, add in onions and leeks and sauté until tender.
Drain excess grease.
To the pot add in broth and potatoes. Stir to combine.
Season: add in 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon salt, 1 teaspoon black pepper
Cook: bring the mixture to a boil, then reduce heat, cover, and simmer the soup until the potatoes are tender about 15-20 minutes.
Use a potato masher to mash some of the potatoes to help thicken the soup. You can also use an immersion blender to make the soup smooth.
Add in heavy cream and adjust seasoning to taste.