Cook sliced bacon in a medium pot on medium-high heat until crispy. Remove from pot, reserving bacon fat, and let rest on paper towel to cool.

Add leek and garlic to the pot and let cook in bacon fat for 5 minutes, stirring regularly. Pour in white wine to help deglaze pan and continue to cook for 5 minutes.

Add potatoes, broth and water. Bring to a boil, then reduce to medium heat and let cook for 15 minutes.

Transfer contents of pot to a blender, let cool slightly and then puree until smooth. Return pureed mixture to pot and add in the half and half. Stir to combine.

Add remaining spices and let soup simmer, uncovered for 15 more minutes.

Season to taste with salt and pepper. Serve warm.

Yield: 4 servings
Total cook time: 35 minutes