1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced into 1-inch cubes
1 1/2 teaspoons salt, plus more if needed
3/4 teaspoon white pepper, plus more if needed
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives
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