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 - 60 minutes, or until the potatoes are tender.
Garnish with sour cream, parsley and dill (optional).