Preparation / Directions:
In a medium saucepan, cover the beans with cool water and soak overnight.
In a 8-quart heavy-bottomed sotckpot, cook the bacon over medium heat until browned. Add the onion, leeks, celery, and bay leaves and cook until the vegetables are tender, about 15 minutes.
Meanwhile, in a separate saucepan, heat the stock to boiling.
Rinse and drain the beans and add them to the stockpot along with the heated stock and ham bone (if using). Simmer until the beans are very soft, about 1 hour.
Remove the ham bone from the soup. Puree the soup in small batches in a blender or food processor and strain.
Return the soup to the heat and add the cream. If the soup is too thick, add more stock or cream. Season with salt and cayenne.
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