Potato and Leek Soup

1 Trim the green portions of the leeks. Using a sharp knife, half the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
2 In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is browning and has rendered most of its fat.
3 Add the chopped leeks and cook until wilted, about 5 minutes, then add the wine and bring to a boil.
4 Add the bay leaves and thyme, then the chicken stock, potatoes, salt and pepper. Bring to a boil.
5 Reduce the heat to a simmer and cook for 30 minutes or until the potatoes are falling apart.
6 Remove the bay leaves and puree the soup in a food processor or blender.
7 Stir in the sour cream and add additional salt and pepper, if necessary.
8 Serve immediately with some of the chives (or cheese or sour cream!) sprinkled over the top of each bowl of soup.