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Gather the ingredients.
Place potatoes and chicken broth in a large saucepan or stockpot; bring to a boil. Cook until potatoes are tender.
Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels. Reserve 3 tablespoons drippings in skillet; discard remaining drippings.
Add leeks to skillet over medium-high heat; sauté 8 to 10 minutes.
When potatoes are tender, stir in heavy cream, bacon, and leeks until combined. Remove from heat. Serve hot.