Preheat a large sauce pan or 6-qt. stock pot over medium heat for about 1 minute. Add bacon and sauté until lightly crisp. Add potatoes, onion, leeks, carrots, herbs and garlic. Sauté until the onions are transparent. Add the chicken broth and bring the pan to a gentle simmer. Cover and cook for 45 minutes to 1 hour, or until the potatoes are tender. Garnish with sour cream, parsley and dill.
Recipe is perfect for the Calphalon Sauce pan or 6-qt. Stock pot.