Peel the garlic cloves and the onion. Chop the leek whites, garlic and onion into large bits and add them to the bowl of the KitchenAid Cook Processor fitted with the MultiBlade.

Close the bowl and press Pulse for 10 seconds until you end up with a fine vegetable crumble. Scrape down the sides of the bowl and add the olive oil and half of the unsalted butter. Season with a pinch of pepper, nutmeg and salt.

Close the bowl and select BOIL P2. Press Start to activate the program. After that, scrape down the sides of the bowl. Pour in the vegetable or chicken stock and add the bay leaves.

Close the bowl and press Start to activate Step 2. In the meantime grill or fry the slices of bacon until crispy. In the end press cancel to exit the keep warm mode. Remove the bay leaves. Peel the avocado and add the avocado meat to the hot leek soup. Add the rest of the unsalted butter as well.

Close the bowl and press Pulse for 20 seconds or until the leek soup is silky smooth. Check the seasoning and add extra pepper, nutmeg or salt to taste if necessary.

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