Creamy Whole30 Leek and Potato Soup with Bacon

0 In a large sauté pan or stockpot, combine the olive oil and bacon. Cook, stirring, over medium heat until the bacon is golden brown and crispy, around 6 minutes. Reserving the cooking fat in the pan, use a slotted spoon to transfer the bacon to a plate lined with paper towel. Set aside.
1 Add the leeks and onion and season with a pinch of salt. Cook, stirring regularly, until soft and translucent, around 6 minute. Add the garlic and cook, stirring, 60 seconds. Add the coconut milk and cook, stirring, until reduced by ¼ in volume, around 3 minutes.
2 Add the potatoes, chicken broth, rosemary and bay leaves. Bring the liquid to a boil, cover with a lid, reduce the heat to medium and cook until the potatoes are fork-tender, around 12 minutes.
3 Discard the rosemary stems and bay leaves. Using an immersion blender or regular blender, blend the soup until smooth. Taste for seasoning and adjust with salt and pepper as desired. Ladle the soup into individual serving bowls and garnish with the reserved cooked bacon and chives.