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1. Fry the bacon in a large soup pot or Dutch oven.
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2. When browned and crispy, remove the bacon and chop it up.
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3. Remove all but 1 tablespoon bacon grease from the pot. Over medium high heat, fry the chopped onion for about 5 minutes, until it's starting to get brown.
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4. Add the soy sauce and coriander, and simmer for about a minute.
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5. Add the potato cubes, leeks, and bacon, then pour in enough water to almost cover everything. This could be anywhere from 6 to 8 cups depending on the size of your pot. Add in the cubes of beef bouillon and the black pepper and stir everything around.
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6. Bring the soup to a boil, then cover the pot and turn the heat down to low. Simmer for about 30 minutes or until the potatoes are tender but not mushy or falling apart.
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7. Add a pinch of nutmeg to the soup, and taste for seasoning. You want a punch of black pepper, so add more if needed. If you need more depth, add some more beef bouillon and soy sauce.
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8. Serve as is, or with a little half-and-half or heavy cream stirred in to each individual bowl.
