Sauté the bacon strips in a large saucepan over medium heat until crisp. Drain and dry bacon on paper towels, crumble and reserve.

​Add the chopped leeks to the bacon drippings; cook over medium-low heat for about 1 minute. Add the garlic and thyme; cook for  another 2 minutes. Add the broth and potatoes bring to a boil then reduce heat. Cook covered over medium-low heat until the potatoes are very tender, about 20 minutes.

Transfer about 1½ cups soup, mostly potatoes, to your food processor. Process until smooth and creamy. Stir this back into the soup and add the shrimp. Heat to boiling; reduce heat; cook for 1 minute. Now stir in your fish and scallops; cook 3 minutes more until fish and scallops are cooked through. Add salt and pepper to taste.

Serve hot with parsley garnish and french bread or crackers.