Potato soup with Bacon & Cheddar

In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set it aside. Reduce the heat to medium-low and cook the leeks in the bacon fat until soft, about 5 minutes. Add the potatoes, chicken stock, and thyme, cover the pot loosely, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat and purée. Strain the soup through a sieve and return the