Potato Leek Soup

2 large leeks
3-4 cloves garlic, minced
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1 cup heavy cream

1 pckg shredded monterey jack cheese

fresh chives (optional)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very crispy and has rendered most of its fat. Removed bacon, set aside for topping. Add the chopped leeks and garlic, cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the chicken stock, potatoes, thyme, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Stir in the heavy cream and cheese, adjust the seasoning, if necessary. Serve immediately, with chopped bacon and chives sprinkled over the top of each bowl of soup.