Start by chopping your leeks, russet potatoes, and bacon. Clean leeks thoroughly under cold water to remove any grit.

In a large pot, cook the chopped bacon over medium heat until crispy and golden brown. Remove and let it rest on a paper towel to drain.

In the same pot, using the bacon fat, add the chopped leeks (and garlic if using). Sauté them until soft and translucent, about 5 minutes.

Toss in the chopped russet potatoes along with your stock. Bring to a gentle simmer and cook until the potatoes are tender, about 20 minutes.

Once the potatoes are cooked, use an immersion blender to puree the soup to your desired creaminess, leaving some chunks for texture if preferred.

Gently stir in the warmed heavy cream, being careful not to bring the soup to a boil to avoid curdling.

Ladle the soup into bowls and garnish with the crispy bacon pieces and fresh chives or green onions.