Add oil to a large saucepan on medium heat. Add in the garlic, bacon, and leeks and saute until leeks are soft and tender.
Add potatoes, stock, and thyme and bring to a gentle simmer and leave covered to cook, stirring occasionally, for 15-20 minutes or until potatoes are fully cooked.
Remove thyme sprigs and remove from heat. Blitz until smooth using a stick blender. Return to heat and gently stir in milk. Season to taste with salt and pepper. Divide into bowls and top with fresh thyme, crispy bacon bits, and cream.
