In a Dutch oven of at least 5-quart capacity, cook Bacon (4 slice) over medium-low heat for 7 to 8 minutes or until crisp, turning often. Transfer to a plate lined with paper towels, keeping the drippings in the pot. Once the bacon is cooled, break into small pieces to be used as a garnish when serving.
Add White Onion (1), Leek (2 stalk), Frozen Green Peas (4 ounce), Shallot (1), and Garlic (2 clove) to the pot with the bacon drippings. Stir in a pinch of sugar and salt. Reduce the heat to low and cook, uncovered, for about 15 to 20 minutes or until softened and translucent.
Add the Chicken Stock (5 cup) and Organic Yellow Potato (1 pound); bring to a boil over high heat. Add the optional seasonal vegetables. Reduce to medium-low heat. Cook, uncovered, for about 20 to 25 minutes until the potatoes are soft. For added thickness, mash some of the potatoes.
If desired, stir in the Heavy Cream (1/2 cup) heat through. Season to taste with salt & pepper. Top with crumbled bacon, Asparagus (3.5 ounce) and fresh herbs.