Potato and Leek Soup

3 tablespoons unsalted butter 4 large leeks, (about 5 cups) 2 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes 7 cups chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt ¼ teaspoon ground black pepper 1 cup heavy cream Chives, finely chopped, for serving

Melt the butter over medium heat in a large soup pot. Thinly slice the leek, using only the white and light green parts. Add the leeks and garlic and cook, stirring regularly, until soft, about 10 minutes. Adjust the heat if necessary so that they don't brown. Peel and chop the potatoes into ½-inch pieces. Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Take out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired. 
 NOTES:

If using a standard blender to purée the soup, be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.