Step 1

Heat oil in a soup pot over medium-high heat. Add leeks, season with salt and stir to coat. Sauté until wilted, about 5 minutes.

Step 2

Add potato, broth and thyme. Boil, then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes. Then place in a blender and purée until smooth or use an immersion blender right in the pot. If the soup seems too thick, simply add 1/2 to 1 cup broth while puréeing to reach desired consistency. Put back in the pot and keep warm (or chill to serve cold).

Step 3

Season with salt and pepper, to taste. Add optional bacon to the pot or sprinkle over the top of individual bowls when serving.