1. In a pot, heat the butter and oil. Sweat the onion and leek for 3 to 5 minutes.

2. Add the potatoes. Season with salt and pepper.

3. Moisten with chicken broth and cream. Add maple syrup and garlic powder. Adjust salt and pepper to taste. Bring to a boil. Bake 20 to 25 minutes, or until desired doneness. Remove from fire.

4. Put ¾ of the soup in the blender container (see chef's secret). Pulse until you get a creamy and smooth texture. Return the soup to the pot. Keep warm.

5. Meanwhile, in a nonstick skillet, cook the bacon bits until crisp (about 5 minutes). Drain. Set aside.

6. Serve the cream of potato in bowls and garnish with the crispy bacon bits and grated cheddar cheese. Garnish with organic garlic chive sprouts on top.

Chef’s secret
Keep a quarter of the soup to give a more gourmet texture to the velouté.