To clean the trimmed leek, run cold water in the sink or in a basin large enough to hold it and swish it around. Remove the nubby roots at the bottom, leaving the end intact. Slice in half lengthwise from the root plate to the top. Swirl the leek in the water to dislodge any sand or grit. Fan the leaves, change the water and repeat until no grit remains.

Once cleaned, shake it out, place on the cutting board and smooth it back together. Trim the root end, then slice the leek across into ⅜-inch strips. Toss to disperse the water and place in a small bowl.

Heat a 4- or 5 quart heavy bottomed pan over medium heat. Add the butter and reduce heat to medium low. Add leeks and minced garlic. Stir to coat with butter, then reduce heat to low and cook until translucent and soft, about 10 to 12 minutes.

Cut the russet potatoes in a small dice, add to the pot with the cooked leeks, then add salt and cold water. Cover and cook over medium heat for 15 to 20 minutes until potatoes are fork tender. Remove from heat.

Use an immersion blender or a regular blender (see notes) to puree the soup.

Remove one cup of hot soup to a small bowl. Slowly add the cream to the hot soup, stirring constantly. Whisk this tempered cream into the soup pot with the rest of the pureed soup.

Divide into soup bowls. Add crumbled bacon and chives and a swirl of chive oil to the top.