Whiskey Potato Leek Soup with Irish Cheddar Crostinis

1 Tbsp butter
2 large leeks (white and light green parts only) and chopped 
2 Tbsp celery diced 
2 cloves garlic, peeled and smashed
1/4 cup Jameson Whiskey
1 lb. Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
4 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt and 
1/2 tsp white pepper
1/4 tsp nutmeg
1/2 cup heavy cream
Chives, finely chopped, for serving
Crumbled bacon (optional for garnish) 

Melt the butter over medium heat in a large soup pot. Add the leeks, celery, garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt, pepper, and nutmeg to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender or a standard blender. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. Serve with Irish cheddar crostinis.

Irish Cheddar Crostinis 
1 small loaf (4 slices) soda bread (or sourdough) 
Olive oil 
Garlic powder to taste
1/2 cup grated Irish cheddar cheese 

Cut the bread into crostinis and brush with olive oil. Sprinkle with garlic powder. Bake at 375 degrees for 5 minutes. Remove and sprinkle with cheese then bake an additional 2 minutes or until cheese has melted. Serve with soup!