In a large soup pot or Dutch oven over medium heat, cook the bacon until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside. Reserve the rendered bacon fat in the pot.

Add the butter to the bacon fat. Once melted, add the sliced leeks, onion, and celery. Cook over medium heat until softened, about 7–10 minutes, stirring occasionally. Add the garlic and cook for another 30–60 seconds, until fragrant.

Stir in the navy beans, cubed potato, chicken stock, rosemary, and thyme. Add 2 cups of the water, reserving the remaining 2 cups for later.

Bring the soup to a gentle boil, then reduce the heat and simmer until the potatoes are soft and easily pierced with a fork, about 15–20 minutes. Stir occasionally to prevent sticking.

Once the potatoes begin to soften, stir in the remaining 2 cups of water. Continue simmering until all the vegetables are completely tender.

Remove the rosemary and thyme stems. Use an immersion blender to blend the soup until smooth and velvety. Alternatively, blend carefully in batches using a countertop blender.

In a blender or small food processor, blend the cottage cheese and 1% milk until completely smooth.

Reduce the heat to low. Stir the cottage cheese mixture into the blended soup until fully incorporated. Warm gently without boiling.

Season with salt and freshly ground black pepper to taste. Stir in the reserved chopped bacon, saving a little for garnish if desired.

Ladle into bowls and finish with a sprinkle of bacon and freshly cracked black pepper.