If you have bacon slices, chop into small pieces.

Then place lardons or bacon pieces in a large wide nonstick skillet, and turn heat to medium-high.

Meanwhile, cut off root end and dark green leaves of leeks, and wash them. Leeks can have lots of dirt between their layers—try to wash as well as you can to remove any grit.

Run knife gently down each leek and peel off the outermost layer.

Slice leeks in half crosswise if they are long—around 4-5 inches long is perfect. Then slice each leek in half lengthwise. 

Add leeks, cut-side down, to skillet with hot bacon grease in it. About a tablespoon of bacon grease is ideal. If you have less, add olive oil or butter. If you have more, drain a bit out before you add the leeks.

Cook until underside browns slightly, about 3-4 minutes. If your leeks don’t fit evenly in your pan, you may need to move them around to make sure they are browning evenly.

Turn with tongs and brown the other side, another 3-4 minutes.

Then add white wine and boil until almost fully absorbed, about 3 minutes.

Now add enough chicken broth to cover the leeks (about 1 cup), ½ teaspoon kosher salt, and ¼ teaspoon pepper.

Turn down the heat to medium, and cover.

Cook for 15-20 minutes, until leeks are softened. Test them with a fork to make sure they are tender.

Then remove the cover and simmer 5 minutes to evaporate the rest of the liquid, if necessary.

Season with additional salt and pepper, to taste.

Remove leeks to a serving platter and sprinkle with reserved bacon bits before serving.