Instructions

1. 1
   Melt the butter in a large heavy-bottomed pot over medium heat.
2. 2
   Add the cleaned, sliced leeks and minced garlic.
3. 3
   Sauté for 8-10 minutes until soft and translucent, making sure they don't brown.
4. 4
   Add the cubed potatoes, broth, and the bay leaf to the pot.
5. 5
   Bring the mixture up to a rolling boil.
6. 6
   Once boiling, reduce the heat to low, cover the pot with its lid, and let it simmer for 20 minutes, or until the potato cubes easily fall apart when poked with a fork.
7. 7
   Turn off the heat and fish out the bay leaf.
8. 8
   Use an immersion blender (or carefully transfer in batches to a standard countertop blender) to puree the soup until completely smooth.
9. 9
   Stir in the heavy cream or milk, season well with salt and pepper , and simmer on low for an extra minute before serving.