In a large soup pot with a lid over medium high heat, add the Bacon fat. Once heated add the Soup Veggies and Leeks. Stir and add kosher salt and pepper. Cook for 8-10 minutes until the veggies are all softened. Remove from the pot.
Add the potatoes, half of the vegetable stock, and salt. Bring to a rapid simmer and cover partially with the lid (leave a slight crack) for about 12-15 minutes until potatoes are cooked and a fork inserts easily (but not too falling apart). Then add back all the veggies, the rest of the vegetable stock and heavy cream. Once simmering again, remove from the heat. Taste and season with salt and pepper.
Serve with Bacon crumbles, Parsley, and lemon slices.

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