In a heavy bottomed pot, melt your butter or heat the olive oil over medium heat. Add your sliced leeks. Sauté them until they are soft and translucent, about 8 to 10 minutes.

Stir in the minced garlic, thyme, and bay leaves. The kitchen will suddenly fill with a fragrance that feels like a French countryside.

Toss in your cubed potatoes. Stir them around so they get coated in that beautiful herb butter.

Pour in the vegetable broth. Increase the heat just enough to bring it to a boil, then immediately reduce it to a low simmer. Cover the pot. Let it gently bubble for about 20 to 25 minutes, or until the potatoes are fork tender.

Remove the bay leaves. Using an immersion blender, blend the soup until it is silky smooth. If you prefer a bit of texture, leave a few chunks of potato.

Stir in a touch of salt, pepper, and if you are feeling indulgent, a splash of cream. Taste it. Adjust.