Potato Leek Soup with Crispy Bacon

Combine diced potatoes and chicken broth in a substantial cooking vessel, such as a large saucepan or stockpot. Heat the mixture until it reaches a rolling boil, then continue cooking until the potatoes have become soft and palatable.

Concurrently, cook crispy strips of bacon in a deep and spacious skillet over an elevated heat level, periodically turning the bacon until it has attained a uniform brown color. Remove the cooked bacon from the skillet with paper towels and reserve 3 tablespoons of its rich, savory drippings. Discard the remaining bacon fat from the skillet.

Next, add sliced leeks to the same skillet over an elevated heat level. Sauté the leeks for 8 to 10 minutes, stirring occasionally as they transform into a tender and aromatic delight.

Once the potatoes have reached the desired level of tenderness, blend in heavy cream, crispy bacon, and sautéed leeks until they are perfectly combined. Remove the dish from the heat source and serve it hot, straight from the skillet.