1. 1. In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

2. 2. Add the minced garlic, leeks, white onion, celery, and carrots to the pot. Cook until softened.

3. 3. Stir in the chicken stock and bring to a simmer.

4. 4. Add the Yukon gold potatoes, dried thyme, and roasted garlic. Simmer until the potatoes are tender.

5. 5. Blend the soup until smooth using an immersion blender.

6. 6. Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.

7. 7. Serve the soup hot, topped with crispy bacon bits and shredded cheddar cheese.