Cook bacon in a Dutch pot until crispy.

Drain bacon and set aside.

Return pot to stove, add leeks, onions and garlic. Cook until softened.

Add chicken stock, 3/4 of the bacon, potatoes, bay leaves, Italian spices. Cook until potatoes are soft.

Remove pot from stove. Remove bay leaves. Add cream.

Using hand mixer, mix ingredients to thickness desired. We like it semi chunky.

Pour into bowls. Add croutons and left over 1/4 bacon to garnish.