1-First, melt the 3 tablespoons of unsalted butter over medium heat in a large soup pot. Add the 4 large chopped leeks and 3 cloves of smashed garlic, then cook them until soft and wilted, about 10 minutes, making sure they don’t brown for the best flavor.

2-Next, stir in the 2 pounds of chopped Yukon Gold potatoes, 7 cups of broth, 2 bay leaves, 3 sprigs of fresh thyme, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and let it simmer for 15 minutes until the potatoes are very soft.

3-Once the potatoes are tender, remove the bay leaves and thyme sprigs from the pot. Use an immersion blender to purée the soup until it’s smooth, or blend it in batches with a standard blender, remembering to let steam escape to avoid accidents.

4-Stir in the 1 cup of heavy cream and bring the soup back to a simmer. Taste it and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, thin it with extra broth or water; if it’s too thin, simmer it longer to thicken up. Finally, garnish with finely chopped chives or other herbs for a fresh finish.