Working over medium low heat, cook bacon in large pot or dutch oven until crisp, for about 5 to 6 minutes. Remove crispy bacon and place on a paper towel lined plate.
Add leeks, cubed butternut squash, celery and corn into the pot with the bacon drippings and cook over medium heat, stirring occasionally, until vegetables are tender, for about 5 to 6 minutes. Season with salt and pepper. Add 1 quart of the chicken stock into the pot and bring to a boil; then reduce heat to a low simmer for about 10 to 15 minutes.
While the veggies are simmering, using a separate small pot, bring the remaining 2 cups of chicken stock to a boil and cook the Knorr® Rice Sides™ - Chicken flavor according to package instructions. Cover and cook for 7 minutes or until rice is tender.
With the heat turned off, use your immersion blender, or transfer all soup ingredients to a blender, and blend together until smooth. Add the cooked rice into the pot and mix together. Taste and season with more salt and pepper if needed. Ladle into bowl and garnish with the crispy bacon bits and fresh parsley. Enjoy!