1-First Step: Prep and mise en place (about 25 minutes) Wash and prepare the leeks carefully. Trim off the root end and the tough dark green tops, keeping the white and light green parts. Slice each leek lengthwise and rinse between the layers until all grit is gone, or chop and soak the pieces in cold water for 10 minutes, then drain. Peel the Yukon Gold potatoes and chop into roughly half-inch pieces so they cook evenly. Smash the garlic cloves and gather your bay leaves and thyme.

2-Second Step: Gently cook the leeks and garlic (about 10 minutes) Melt 3 tablespoons unsalted butter over medium heat in a large soup pot. Add the 5 cups roughly chopped leeks and the 3 smashed garlic cloves. Stir regularly while the leeks soften and wilt. Cook for about 10 minutes, keeping the heat at medium so the vegetables become tender but do not brown. This slow softening brings out a mild, sweet flavor without bitterness.

3-Third Step: Add potatoes and simmer (about 15 minutes active, 15 minutes simmer) Add the 2 pounds Yukon Gold potatoes to the pot, then pour in 7 cups chicken or vegetable broth. Tuck in 2 bay leaves and 3 fresh thyme sprigs. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Bring the mixture to a boil over medium-high heat. Once boiling, cover, reduce heat to low, and simmer for 15 minutes or until the potatoes are very soft when pierced with a fork.

4-Fourth Step: Remove aromatics and purée the soup Remove and discard the bay leaves and thyme sprigs. Purée the soup until smooth. Use an immersion blender directly in the pot, moving the head from bottom to top until creamy. If you use a standard blender, work in batches and fill the jar no more than halfway. Vent steam by removing the center cap and covering the opening with a clean towel before blending to avoid hot splatters. Return the blended soup to the pot.

5-Fifth Step: Add cream and finish cooking (about 5 minutes) Stir in 1 cup heavy cream and bring the soup gently to a simmer over low heat. Taste and adjust seasoning with more salt and pepper as needed. If the soup seems too thin, simmer uncovered for a few minutes to reduce and thicken. If it becomes too thick, add a little water or additional broth to reach your desired consistency.

6-Final Step: Serve and garnish Ladle the hot Creamy Potato Leek Soup into bowls and garnish with finely chopped chives. Serve with crusty bread or a simple salad for a complete meal. A sprinkle of cracked black pepper or a few drops of good olive oil is a nice final touch.