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1
Cut leeks in half lengthwise and slice into 1/2-inch pieces.
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2
Place leeks in a colander.
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3
Separate sliced leeks under cold running water and clean them.
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4
Drain well.
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5
Heat a medium soup pot over medium high heat.
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6
Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks.
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7
Season with salt and pepper.
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8
Peel potatoes and thinly slice them, adding them to soup pot as you go.
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9
Season potatoes with a little salt, add chicken stock (and water if you're using it) to soup pot.
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10
Cover soup and bring to a boil.
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11
Uncover and simmer 12 to 15 minutes, until potatoes are very tender.
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12
Break up potatoes to slightly thicken soup.
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13
Remove bay leaf.
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14
While soup simmers, rub the inside of a large mixing bowl with the cracked garlic.
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15
Slice the bread into small cubes.
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16
Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper.
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17
Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer.
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18
Place in the oven and toast until golden, about 6 or 8 minutes.
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19
While croutons bake, cut slab bacon into 1/4-inch slices, making fat matchstick shapes (or regular sliced bacon, cut into quarter inch pieces.)
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20
Cook bacon in small nonstick pan over medium high heat.
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21
Remove rendered bacon to paper towels.
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22
To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper.
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23
Serve with crusty bread on the side.
