Saute the bacon, leeks and potato slices in a pan until everything is tender but not browned.
You can use the microwave instead if you prefer.
Stir in the stock and keep cooking until the potatoes are soft.
Remove some of the bacon and leek slices for garnish, then blend the rest of the soup in batches in the blender.
Put it back in the pan and stir in the milk and cream.
Toast the bread and cut it into cubes to make croutons.
Divide the soup between 6 serving dishes and garnish with the reserved bacon and leek slices. Serve the croutons on the side so people can help themselves.
