How to Make It
Cook the bacon in a small skillet over moderate heat, stirring, until browned and crisp, about 6 minutes. Drain and set aside.
Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until barely softened, about 5 minutes. Add the chicken stock, peas and potato and bring to a boil over high heat. Cover partially and cook until the vegetables are tender but still bright, about 10 minutes.
In a blender, puree the soup in batches until very smooth. Season with salt and pepper. Return to the pan; keep warm over low heat.
Rinse the blender. Add the chives and canola oil and puree until smooth, about 4 minutes; scrape down the sides as necessary. Transfer the chive oil to a small bowl and season with salt.
Ladle the soup into shallow soup plates, drizzle with the chive oil and sprinkle with the bacon.