Devilish Potato and Leek Soup

In a Dutch oven, heat oil over medium high heat.

Add leeks, celery, carrot, jalapenos, salt, thyme, pepper and cayenne. Cook, stirring occasionally until softened, approximately 8 minutes.

Add potatoes, broth and water; bring to a boil and reduce heat. Cover and let simmer for 20 minutes or until potatoes are tender. Remove from heat and let cool slightly.

Heat a small skillet over medium high heat. Add bacon and cook until crispy. Remove from skillet and drain on paper towels. Crumble when cool enough to touch.

Using an immersion blender, or by blending in batches in a standard blender, puree soup until smooth and reheat gently.

Ladle soup into bowls and top with cheese, parsley and bacon.

Serve immediately.