A comforting and creamy potato and leek soup with a touch of bacon and herbs.
Melt the butter in a large stockpot over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Add the sliced leeks and cook until softened.
Stir occasionally to prevent sticking.
Add the peeled and diced potatoes, milk, water, thyme, and celery seed to the pot.
Cut the potatoes into even pieces for uniform cooking.
Simmer the mixture until the potatoes are tender.
Cover the pot to retain moisture and heat.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid spills.
Mix the cornstarch with a little water to create a slurry, then stir it into the soup.
Add the slurry gradually while stirring to prevent lumps.
Cook the soup for an additional 5 minutes to thicken.
Stir occasionally to avoid sticking.
Cook the bacon until crispy, then crumble it.
Use a paper towel to absorb excess grease after cooking.
Serve the soup hot, garnished with crumbled bacon and chopped chives.
Serve with a side of crusty bread for a complete meal.
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