Cook 4 slices of bacon. Remove bacon and place on a paper towel lined plate and crumble. Remove all but 1 TBS of grease from pan. Add garlic, 1 TBS butter, and prepared leeks. Cover and cook on medium heat for 5 minutes until leeks are softened.
In a soup pot, place cooked leeks, chicken broth, 2 cups of water, potatoes, and 1/4 tsp of salt and 1/4 tsp of pepper. Cover and bring to a boil over high heat. Reduce heat to medium and simmer with lid partially covering soup for about 10 minutes until potatoes are tender.
Puree 1/2 the soup in a blender and return to pot, or use an emulsion blender in the pot to blend 1/2 the soup. Add cream and the peas. Add salt & pepper to taste. Simmer for 4-5 more minutes to cook the peas.
Top with croutons, bacon, and parsley.
Enjoy.
