1-First, melt the 3 tablespoons of unsalted butter over medium heat in a large soup pot. Add the 4 large leeks (white and light green parts only, roughly chopped to about 5 cups) and the 3 cloves of garlic (peeled and smashed), then cook, stirring regularly, until they are soft and wilted, about 10 minutes, while adjusting the heat to prevent browning.

2-Next, add the 2 pounds of Yukon Gold potatoes (peeled and roughly chopped into ½-inch pieces), 7 cups of chicken or vegetable broth, 2 bay leaves, 3 sprigs fresh thyme, 1 teaspoon of salt, and ¼ teaspoon of ground black pepper. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer for 15 minutes or until the potatoes are very soft. Remove the 3 sprigs of fresh thyme and 2 bay leaves before moving on.

3-Once the potatoes are tender, purée the soup using a hand-held immersion blender until smooth, or transfer it in batches to a standard blender (ensuring to allow steam to escape), then return the blended soup to the pot. Stir in the 1 cup of heavy cream and bring to a simmer. Taste and adjust seasoning with additional salt and pepper as needed.

4-If the soup is too thin, simmer it until it thickens; if too thick, add water or stock to thin it out. Serve hot, garnished with the finely chopped chives. Clean and prepare the leeks by trimming roots and dark green tops, then slice the white and light green parts thinly and rinse thoroughly to remove any dirt or grit. Preparation takes about 25 minutes, cooking is around 40 minutes, and the total time is 1 hour 5 minutes, making this a feasible option for busy parents or students.