Heat large saucepan over medium heat.

Add the oil, leeks & bacon and cook for 2-3 mins or until soft.

Add potatoes, stock and water and bring to boil.

Reduce the heat and simmer for 10-12 mins or until potatoes are softened.

Place the potato mixture in a food processor or use blender stick and process until smooth.

Return the soup to the saucepan, stir in cream, season with the salt and simmer for a further 5 mins.

Heat the oil in a saucepan over medium heat.

Add the extra leeks and cook for 1 min or until golden.

Drain on paper towel.

Top soup with crispy leeks.