Step 1

Heat the oil in a large pot over medium heat. Add the leeks and sauté until softened, about 5-6 minutes.

Step 2

Add the potatoes, garlic, thyme. Sauté for 2-3 minutes.

Step 3

Add the vegetable broth, bay leaves, salt, and pepper. Increase the heat to bring to a low boil. Now reduce heat to a low simmer and cook, covered, for 15-20 minutes, or until the potatoes are fork-tender.

Step 4

Remove from heat and remove the bay leaves. Stir in the milk.

Step 5

Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches. Taste for seasoning and add more salt to taste.

Step 6

Serve in soup bowls and top with chives or thyme, a little olive oil, and freshly ground pepper.