Finely slice the leeks and cut the potatoes in small dices,
slice the pancetta.
Heat two tablespoons of olive oil in a pot, add the pancetta and the leeks and cook for a few minutes until slightly golden.

Add the potatoes and cover with broth.
Cook at medium heat for 30 minutes, then mix with a hand blender until you get your favourite texture.

Serve the soup lukewarm with hot bruschettas.