In a large pot, heat the olive oil over medium heat. Add the chopped leeks and sauté them until they are soft, about 5 minutes.

Once the leeks are soft, add the diced potatoes and broth into the pot. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat and simmer until the potatoes are tender, which takes about 15-20 minutes.

Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth.

After blending, return the soup to the pot if necessary. Stir in the heavy cream and season with salt and pepper to taste.

Ladle the soup into bowls and serve hot. Top each bowl with crispy bacon bits and chopped parsley.