Apple and Potato Chowder

4 oz. bacon, diced
2 leeks, white parts only, cleaned & thinly sliced
5 C. tart apples, such as Granny Smith, peeled, cored, and chopped, plus 1/2 an apple diced for garnish
6 C. chicken stock
1/8 tsp. ground cinnamon or 1 cinnamon stick
2 C. potatoes, peeled & chopped
2 tsp. apple brandy
1 C. heavy cream
salt and white pepper to taste
2 Tbsp. butter
fresh, chopped parsley for garnish

In a heavy-bottomed stock pot, cook the bacon until crisp and all fat has rendered. Remove bacon.
Over medium heat, saute the leeks in the bacon fat, covered for 3-4 min. Toss in chopped apples and cook uncovered about 5 min., coating well with fat. Pour in chicken stock, add cinnamon and potatoes, and bring to a boil. reduce heat and simmer 45 min.
Stir in brandy and cream, and season to taste (about 1 Tbsp. salt and 1/2 tsp. pepper). If using cinnamon stick, remove from pot.
Saute the diced apples in butter and let pieces drain on paper towels until ready to serve. Ladle soup into bowls and top with apple and parsley.