First Step: PREPARE THE LEEKS AND POTATOES

1. Clean the Leeks: Leeks often have dirt trapped between their layers, so it’s essential to clean them thoroughly. Cut off the root end and the dark green top (you can save the dark green tops for making vegetable stock). Slice the remaining part of the leek (the white and light green portion) lengthwise, then cut it into half-moon slices. Place the sliced leeks in a large bowl of water, swishing them around to release any dirt. Drain and set aside.
2. Prepare the Potatoes: Peel the potatoes (if desired) and cut them into roughly equal-sized cubes. This ensures they cook evenly and break down into a creamy consistency during blending.

Second Step: COOK THE LEEKS

1. Sauté the Leeks: In a large soup pot or Dutch oven, heat the butter or olive oil over medium heat. Once hot, add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent. The leeks should be fragrant but not browned.
2. Add Garlic (Optional): For extra flavor, you can add 2 cloves of minced garlic to the leeks during the last minute of sautéing, cooking until fragrant.

Third Step: COOK THE POTATOES AND BROTH

1. Add the Potatoes: To the softened leeks, add the diced potatoes and stir to combine. This allows the potatoes to absorb some of the flavor from the leeks and butter.
2. Add Broth and Seasoning: Pour in the vegetable or chicken broth and stir in the dried thyme, bay leaf (if using), and a pinch of salt and pepper. Bring the soup to a simmer, then reduce the heat to low. Let it cook for 20-25 minutes, or until the potatoes are fork-tender and easily mashable.

Fourth Step: BLEND THE SOUP

1. Blend the Soup: Once the potatoes are tender, remove the bay leaf (if used) and either use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until the soup is completely smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
2. Adjust Consistency: If the soup is too thick, add a little more broth or water until it reaches your desired consistency.

Fifth Step: ADD CREAM AND SEASONING

1. Stir in the Cream: Once blended, return the soup to low heat and stir in the heavy cream. Let the soup warm through, allowing the cream to meld with the soup.
2. Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or thyme as needed. If you like a tangy kick, you can add a squeeze of lemon juice or a splash of white wine vinegar.

Final Step: GARNISH AND SERVE

1. Serve the Soup: Ladle the soup into bowls and garnish with your choice of toppings, such as crispy bacon, grated cheese, or fresh herbs like parsley or chives.
2. Enjoy: Serve the soup warm with a side of crusty bread for dipping and enjoy the velvety, rich flavors of this comforting dish.