Preheat the oven to 350F.
In a pot, cover garlic and bay leaves with 2 cups cold water.
Bring to a boil, then drain.
Repeat process 3 times.
In a large dutch oven, over medium heat, fry bacon until crisp.
Remove bacon from pan and set aside; discard all but 1 tablespoon grease (if there isn't a full tablespoon make up the difference with butter).
Add the onions and leeks and season with salt and pepper; cook, covered, over medium-low heat, stirring occasionally, until onions are tender (10-15 minutes).
Add garlic, broth, cream, bacon, and thyme to onion/leek mixture and simmer, uncovered, for 8-10 minutes.
On a baking sheet, bake the bread slices until crisp but not golden (6 minutes).
Remove bay leaves from soup; discard.
In a food processor or blender, pur?e the soup until smooth (working in batches if necessary).
Pour soup into serving bowls.
Rub each slice of toast on both sides with the cut sides of a garlic clove.
Top each bowl with toast and sprinkle with cheese.
Heat under broiler until golden brown.
Sprinkle with chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (642g)|
|Recipe Makes: 6|
|Calories from Fat: 357 (64%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 115.9mg||36 %|
|Sodium 979.2mg||34 %|
|Potassium 614.9mg||16 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 33.6g|
|Protein 16.4g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 554
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