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.
This is a very yummy recipe that is even better heated up. I also tend to pop in some onion and paprika to give it a bit more kick - 03 May 2012
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
This soup came out great in the end, but I changed many of the quantities. I used 1kg of potatoes, cut into bite-size pieces chunks before boiling. I used 2 leeks lightly fried with a knob of butter with the diced bacon (200gm) and half a diced onion until onions became transparant. Drained the potatoes and added to the leek mixture, together with 1-1/2 litres water and 2 chicken stock cubes. Boiled and simmered for 20 minutes. Added a large pinch of dill and salt and pepper. Prior to serving, added 1/2 cup of milk and whizzed in blender for a less chunky finish. Re-heated and served with fresh crispy bread rolls. Serves 4. Very tasty, warming and simple to prepare. - 12 Dec 2011 (Review from Allrecipes UK & Ireland)