Step 1

Melt the butter over medium heat in a large soup pot and then add the leeks. Sauté the leeks until softened, about 8 minutes, being sure to stir frequently.

Step 2

Add the bay leaves and thyme and stir for 1 more minute. Then add the potatoes, broth, bay leaf and thyme.

Step 3

Increase the temperature to high and bring the pot to a boil and then reduce the heat to medium-low. Simmer until the potatoes are soft and tender. Remove from heat and remove the thyme sprig and bay leaves.

Step 4

Allow the soup to cool so that it is safe to blend and then add the soup to a food processor or use an immersion blender to puree it until smooth.

Step 5

Return to the pot and add the milk. Season with salt and pepper to taste. Bring to a simmer and then remove from heat. Garnish with fresh chives or green onion and serve.