Peel the garlic cloves and the onion. Chop both up finely and add it to a large pan together with the bay leaves, the olive oil and half of the unsalted butter. Season with a pinch of pepper, nutmeg and salt.

Place the pan over medium heat and gently stir fry the garlic and onion for 4 minutes. In the meantime slice the leek whites up finely and rinse them well under cold running tap water. Then add them to the onion in the pan.

Give the leeks a good stir. Put a lid on the pan and let the leeks cook for 5 to 6 minutes. Then pour in the vegetable or chicken stock.

Cook the leek soup for 6 to 8 minutes or until the leeks are soft. In the meantime grill or fry the slices of bacon until crispy. Remove the bay leaves. Peel the avocado and add the avocado meat to the soup.

Mix or blend the leek soup until silky smooth. Check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Add extra butter to taste.

Scoop the avocado leek soup into large bowls and top with crumbled crunchy bacon. Serve hot.