Soup:
Peel the potatoes and cut them into cubes, and clean and slice the leeks.
Put the vegetables in a pot and add water until they are covered.
Bring the pot to a boil and add the bouillon cubes - ensure they dissolve completely.
Boil everything for about 30 minutes, until the vegetables are tender.
Blend the soup at the end - preferably with an immersion blender - and season with salt and pepper.
Garnish:
Remove the rind from the bacon, and cut the rest into thin strips.
Fry the bacon in a pan until it is crispy but not burnt.
Drain the fried bacon on a piece of kitchen roll.
Rinse and dry the chives and snip them over each portion of soup before serving.
Enjoy!
