Begin by adding about two ounces of olive oil into a pot. Once the oil is hot, add in the garlic and fry for about two minutes over a medium/high flame. In the meantime, warm up the chicken stock in a separate pot.
Next, add in the leek to the garlic pot and saute for about three minutes. Add the potatoes into the pot and saute for another three minutes.
Pour the chicken stock into the potato and leek pot and mix together. Bring to a boil and then lower the flame to medium/low and simmer for about 45 minutes, mixing occasionally. Once you have lowered the flame, taste the soup and add sea salt for seasoning.
Before the soup is done cooking, fry your guanciale until crispy. Set aside and use for topping for added flavor and crunch. Take a few slices of ciabatta bread and drizzle some olive oil on top. Toast in the oven at 400°F for about five minutes or until golden. After removing from the oven, rub a raw garlic glove over each slice of bread for added flavor.
Once the soup is done cooking, blend with a hand blender or pour into a blender to puree the soup. Enjoy the soup topped with crispy guanciale, a sprinkle of pecorino cheese and a side of crunchy olive oil and garlic rubbed ciabatta bread. Salute and cin cin!