Creamy Potato and Leek Soup with Bacon

Begin by submerging potatoes into a substantial saucepan filled with water, ensuring it's at least two-thirds covered. Next, bring the liquid to a rolling boil and continue cooking until they reach your desired level of tenderness.

Simultaneously, heat butter in a skillet over medium-high heat and sauté sliced leeks until they become soft and translucent.

Once the potatoes are cooked through, quickly peel them while still warm and chop them into manageable pieces.

In a separate pot, combine the cooked potatoes with chicken broth and the sautéed leeks. Add a pinch of salt and pepper to taste, then bring the mixture to a gentle simmer over medium heat.

As it reaches its desired temperature, remove the pot from the heat source and stir in a splash of milk. Finally, serve the dish hot and enjoy immediately.