Peel, wash and dice the potatoes into small pieces. Sauté half of the potato pieces with the coarsely chopped onions in a little olive oil, pour in the water and simmer for about 15min.
Then mash with a hand blender.
Add the remaining potato pieces and pour the milk. Season with saffron, salt, pepper, cumin and cumin. Then fry the bacon cubes until hot, remove, set aside and keep warm. Briefly sauté the leek rings in the remaining fat. Dice the feta cheese and add to the soup with the bacon, leek rings and avocado pieces and simmer for a few more minutes, seasoning with the chili sauce to taste.