In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.

In the same pot with bacon drippings, add chopped onion and leeks. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the potatoes are tender.

Stir in the heavy cream and simmer for an additional 10 minutes. Return the cooked bacon to the pot. Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with additional crispy bacon or chopped chives if desired.