Wash and clean leeks. Cut off the dark green part and discard. Cut in half and chop.
Heat olive oil over medium heat. Add leeks. Cook for 3-4 minutes, stirring frequently until soft. Add garlic and cook for 1 minute.
Add potatoes and stock. Season with salt, pepper and summer savory (thyme). Cover and simmer for 20 minutes, until the potatoes are fully cooked. Turn off the heat.
Using an immersion blender, blend until smooth. Stir in the heavy cream. Add some water, if the soup is too thick.
To serve, top with bacon and chopped parsley.