Slice the bacon into small pieces and brown it in a large pot.
Rinse and chop the leek and onions and mix in with the bacon, then add the thyme.
Cut the potatoes in half and add to the mixture. Fully cover the mixture with water, add the chicken stock according to the brand instructions and leave to cook until the potatoes are soft.
Breadsticks: Spread the horseradish mixture on top of the breadsticks and then wrap the Parma ham around each one. Serve with the hot soup.