1-First, melt the butter over medium heat in a large soup pot. Add the leeks and garlic, stirring regularly until they become soft, which takes about 10 minutes. Keep the heat adjusted to avoid browning for the best flavor.

2-Next, add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then cover and reduce the heat to low, simmering for about 15 minutes until the potatoes are very soft. This step builds the soup’s rich base, infusing it with herbs and vegetables.

3-After that, remove the thyme sprigs and bay leaves. Use an immersion blender to purée the soup until smooth, or blend in batches with a standard blender, covering the lid with a dishtowel to let steam escape. Stir in the heavy cream and bring back to a simmer, adjusting seasoning as needed for taste.

4-If the soup is too thin, simmer longer to thicken; if too thick, add water or stock. Finally, serve hot, garnished with finely chopped chives. The total time is about 1 hour and 5 minutes, with 25 minutes for prep and 40 for cooking, making it practical for everyday use.