You don't need to use chicken stock, I've just found that it enhances the fullness of the soup. The ingredients don't have to be perfectly chopped, it tastes great when they're chunky :) Feel free to add as much or as little of every ingredient as you wish, though too much stock gives a yellow appearance, and too much dill, salt or pepper can overpower the soup.
Boil the potatoes until soft and mash-able. (It helps if you cut them in half before boiling - they cook faster.)
Sautee the bacon, onion and leek in a fry pan until golden and pretty much cooked.
Mash the potato, adding milk as you go to make it easier, and add the stock.
Add the bacon mix to the potato and stir until well combined. Add more milk until it is a little runny, but I love this soup when it's thick, so it's a matter of preference :)
Put the soup on a low heat for about an hour. You can leave it for more or less, the longer you leave it the better it tastes. Just make sure you don't let it simmer down too much or it will resemble mashed potato.
When I first mashed the potatoes, they literally could gone on the table right then as a side dish. Between chicken broth and some milk, I probably added triple what the recipe called for, and it was still too thick. Sorry, this one just didn't meet my expectations on either flavor or soup texture. - 05 May 2013