In a large pot over medium heat, add chopped bacon and cook until crispy, about 5–7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot.

Add the chopped leeks to the pot and sauté for approximately 5 minutes until softened and fragrant.

Incorporate diced russet potatoes and your choice of stock, bringing to a gentle boil. Simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.

Use an immersion blender to purée the mixture until smooth; pulse for a chunkier texture if desired.

Warm the heavy cream in a small saucepan for about 2 minutes, then gradually stir it into the blended soup.

Ladle the soup into bowls and garnish with the reserved crispy bacon and chopped chives. Enjoy hot!