1 slice of bacon, chopped
8 cloves garlic, peeled and sliced
1 Tbsp. olive oil
1/2 leek (about 1/2 c.), white part only, sliced
4 green onions, sliced
1 shallot, peeled and sliced
1/2 white onion, peeled and sliced
1/2 Vidalia onion, peeled and sliced
2 tsp. fresh thyme, chopped
1 bay leaf
3/4 c. white wine
4 c. chicken or vegetable stock
1 small potato, peeled and diced small (about 3/4 c.)
1/2 c. whipping cream
1/4 c. fresh chives, chopped
salt and freshly ground pepper
Place a 3-qt. chef's pan over medium heat.
Add bacon and sauté until crisp. Remove the bacon to a plate using a slotted spoon. Set aside.
Add the garlic slices to the saucepan and cook until golden. Remove half of the garlic to the plate with the bacon.
Add olive oil to the saucepan and add the leeks, green onions, shallots, white and Vidalia onions; sweat until softened and caramelized, about 15 minutes.
Stir in the thyme and bay leaf. Increase heat and deglaze the saucepan with the wine. Stir well while bringing to a boil to get the good brown bits off the bottom of the saucepan.
Add stock and potato. Bring to a boil and lower heat and simmer until potato and onions are very tender, about 15 - 20 minutes.
Puree the soup in a food processor in batches or use a hand held blender. Return soup to pan and add the whipping cream.
Bring soup to a boil and remove from heat. Adjust seasoning and serve hot with the toasted garlic, bacon bits and chives.