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In a large saucepan or stockpot, bring potatoes
and chicken broth
to a boil. Cook until potatoes are tender. Meanwhile,
place bacon in
a large, deep skillet. Cook over medium high heat
until evenly brown.
Drain, reserving 3 tablespoons of grease and set
aside. Saute the
leeks in the frying pan with the reserved bacon
grease 8 to 10
minutes.
When the potatoes are tender, stir in the fried
leeks, heavy cream
and bacon. Stir to blend and remove from heat.
Season, to taste, and
serve hot.
