Chop the leek, using only the white and light green parts, and mince the shallot. Slice the garlic and cube the potato. Chop the bacon into small pieces.

In a large pot, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon and set it aside on a paper towel. Leave about 1 tablespoon of bacon fat in the pot.

Add the dry orzo to the pot with the remaining bacon fat. Toast the orzo over medium heat until it turns golden brown, about 3-4 minutes. Remove the toasted orzo and set it aside.

Add 1 tablespoon of butter to the same pot. Once melted, sauté the chopped leek, shallot, and garlic for about 5 minutes until softened and fragrant.

Pour in the chicken stock and water. Bring the mixture to a simmer, then add the chopped potato and bay leaf. Cook for about 5 minutes.

Return the toasted orzo to the pot, and cook for another 10 minutes, or until the orzo and potatoes are tender. Remove the bay leaf.

Stir in the frozen peas and let the soup simmer for 2 minutes. Taste and adjust seasonings with salt and pepper as desired.

Ladle the soup into bowls and top with a dollop of creme fraiche or sour cream, the crispy bacon, and fresh chives. Serve and enjoy!