Wash, peel and chop the vegetables into chunks. Halve leeks lengthwise and cut into rings. Fry the bacon in the olive oil in a large saucepan, add the vegetables, top up with 1.5 liters of hot water, bring back to the boil and cook about 20 minutes until done. Meanwhile, wash and coarsely chop parsley, retaining some leaves for decoration. Season to taste with salt and pepper, parsley and cook Puree with a hand blender. Serve in warmed soup bowls and sprinkle with parsley and freshly ground pepper.