Saute' bacon with onion and leeks in a pot over medium heat until the onions are transparent. Add white wine, and simmer until wine evaporates. Add the chicken stock and breadfruit. Simmer for 35 to 45 minutes. Skim and remove the fat that rises to the top of the soup.
Place the soup in a blender, and puree until smooth. In a separate large saucepan, heat the heavy cream. Add the pureed soup and heat. Season with salt and pepper to taste. Portion soup in bowls, and garnish with diced breadfruit and scallions.