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In a large saucepan or stockpot, bring potatoes
and chicken broth to a boil. Cook until potatoes
are tender. Meanwhile, place bacon in a large,
deep skillet. Cook over medium high heat until
evenly brown. Drain, reserving 3 tablespoons of
grease and set aside. Sautee the leeks in the
frying pan with the reserved bacon grease 8 to 10
minutes.
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