Potato-Leek Soup With Bacon

INGREDIENTS

• 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
• 1 1/2 cups frozen peas (do not thaw)
• 1/4 cup chopped fresh parsley
• 1 1/2 cups cubed crusty bread
• 4 cups low-sodium chicken broth
• 1/2 teaspoon smoked paprika
• 4 slices bacon, chopped
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground pepper
• 2 cloves garlic, chopped
• 2 large leeks, white and light green parts only, thinly sliced
• 1/2 cup heavy cream