Prepare the vegetables: leeks cut into rings and thoroughly wash the potatoes clean and cut into cubes, shallots in small pieces. I have the vegetables chopped for two reasons: they cook faster and I like to keep some cooked vegetables and add them to the finished soup to the soup met and pieces of potatoes and onions. In principle, you can fairly coarsely chop.

In the pan fry until transparent shallots with thyme in the mixture of butter and olive oil. Pour in the wine, how many do not mind, leave the rest for the cook. That is, for himself, his beloved. Wow the fluid in the body to replenish? But you can, of course, and without fault.

When the wine boils, add the vegetables, broth, and sprinkle with salt and pepper as needed. Cover with a lid and cook until tender.

At this time, chop the bacon cubes and fry until Golden color. I love when it gets crispy, but it's a matter of taste.

When the vegetables are ready, make puree in a blender or using a mixer, after adding the parsley. I add a solid number, because the soup itself is quite pale. Into a puree, pour the mixture of cream and mustard, and soup bring to a boil.

Already in plates, add fried bacon and a fresh sprig of parsley. For vegetarian option well to put a couple of slices of brie or Camembert, of course, provided that the used vegetable broth. Bon appetit!