Peel the potatoes to a medium-diced size.
Bring a large pot of water to a boil and boil them for 8 minutes, until they are tender but not falling apart.
While the potatoes are cooking slice and clean the leaks. Gently peel off any loose leaves from the leek stalks. Slice them thin and place them in a bowl of water for 5 minutes. Any dirt from the garden will sink to the bottom of the bowl.
Scoop out the sliced leeks and dry them on a paper towel.
In a dutch oven or large soup pot, add butter and olive oil.
Cut bacon into small pieces.
Add the bacon to the soup pot with the heated butter and oil, and cook until it's golden brown and crispy.
Add the sliced leeks and simmer for 5 minutes.
Add the chicken broth and cooked potatoes to the pot.
Bring it to a boil; then reduce the heat to a simmer and cook for 35-45 minutes.
Add the salt and pepper.
Add the half-n-half and simmer for another 15 minutes.
Place the entire soup mixture into a blender and blend, leaving a little bit of chunky texture. Or you can use an Immersion blender to blend the soup right in the soup pot.
Pour the soup back into to pot. Taste, add salt and pepper as needed.
Serve with fresh herbs, shredded cheddar, and bacon.