Peel the potatoes and cut into small slices. Cut the rings out of white and light green part of leeks. Grate a carrot. Pour vegetables with broth and boil until tender, mash into puree. Add the cream and butter. If the soup is too liquid, add boiled potatoes. Season with salt. Cut bacon into small cubes and fry until brown, add together with shrimps in the soup, warm, stirring constantly. Serve sprinkled with parsley and bacon.