Leek, Potato, and Spinach Soup

Place leeks in a bowl and cover them with an adequate amount of water, ensuring they are completely submerged. Allow the leeks to sit for a while.

Heat a substantial cooking vessel over medium-high heat and cook bacon in it until it reaches a crispy state, taking around 5 to 7 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, allowing excess fat to drip away. Remove all but 2 tablespoons of the bacon's rendered fat from the pot.

Discard any excess water from the leeks and vigorously shake them to remove excess moisture. Combine the leeks, garlic, and reserved bacon fat in the pot, cooking until they become translucent, approximately 5 to 7 minutes. Add potatoes and bay leaves to the mixture; pour in chicken stock, bringing the contents to a gentle simmer. Allow the potatoes to become tender, taking around 10 to 15 minutes. Season with salt and pepper to taste.

Transfer half of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover them; process until the mixture reaches a smooth consistency. Combine the puréed mixture, cooked bacon, spinach, and half-and-half in the pot; continue heating until the soup is hot again, approximately 1 to 2 minutes. Add chicken broth from a can or half-and-half as needed to achieve the desired consistency of the soup.