2 medium leeks, white and light-green parts only, sliced thin
1 tablespoon fresh thyme leaves
1 pound English-style bacon or canadian bacon or ham
3 carrots, peeled and chopped
4 medium potatoes, peeled and chopped into 1/2-inch pieces
1 1/2 quarts chicken bone broth
2 tablespoons chopped chives
Melt the butter in a heavy stock pot over medium. When it foams and froths, toss in the sliced leeks and fry them in the butter until they soften and become translucent. Stir in the thyme and bacon, and continue cooking the bacon until it renders its fat and is cooked through - about 6 minutes.
Dump the carrots and potatoes into the pot, stir in the broth and simmer, covered, until the vegetables become tender in the heat of the soup - about 40 minutes.
Ladle the soup into bowls, top with chopped chives and serve.