¼ cup extra-virgin olive oil
3 medium leeks, trimmed, cleaned, cut lengthwise, and sliced
2 bay leaves
1 tsp. dried thyme
3 large russet potatoes, peeled and grated
8 cups chicken stock
½ cup heavy cream
2½ tsp. salt
1 tsp. ground black pepper
½ cup chopped fresh chives
Add the oil to a large pot over medium heat and heat 30 seconds. Add the leeks, bay leaves, and thyme. Cook 10–15 minutes or until the leeks soften.
Add the potatoes and cook another 5 minutes. If the mixture gets dry or gluey, add some water or stock.
Add the stock and increase heat to medium-high. Bring soup to a boil, reduce heat to medium-low, and cook 30–40 minutes. Remove the bay leaves.
Using an immersion blender or a regular blender, carefully purée the soup until it is smooth. Add the cream, salt, and pepper.
Serve hot and topped with chives.