Wash and dry potatoes, then cut into halves. Set aside.
Add bacon to a large skillet over medium heat and cook until crispy. Transfer to a plate and set aside. In the same skillet, add leeks, onions, carrots, celery, thyme, salt and pepper. Sauté for 5-7 minutes or until vegetables are soft.
Transfer the cooked vegetables to a large soup pot. Add vegetable broth, potatoes and half of the cooked bacon. Boil for 10 minutes, then reduce heat to low and cover. Continue to cook for 60 additional minutes. Remove from heat and let cool.
Working in small batches, add the soup to a blender and blend on high until smooth. Place the blended batches into a soup pot. Reheat if desired.
Ladle soup into bowls and garnish with remaining bacon. Enjoy!
The soup can be stored in the refrigerator for up to 3 days. Unused portions can be frozen for up to 3 months.