Method:

1. Peel the potatoes and cut them in 1“-cubes. Boil them from cold salted water until they’re done.
2. Cut the leeks lengthwise in half and then cut in 1“-pieces. Allow to color lightly ln some butter and oil, seasoning with pepper, salt and nutmeg.
3. Add the chicken stock and allow to simmer for 5 more minutes.
4. Drain the leeks and set aside.
5. Bake the bacon until crunchy and add the leeks.
6. Drain the water from the potatoes and add them to the leek and bacon mix.
7. Allow the butter to melt on top