In a large pot, melt butter over medium heat. Add garlic and leeks. Cook for 6-10 minutes or until soft. Ingredients should not brown.

Add in potatoes, broth, thyme, bay leaves, salt and pepper. Bring mixture to a boil, cover and simmer for 10-15 minutes or until the potatoes are soft. (Take out a potato, if you can mash it with a fork, they are ready).

Remove bay leaves. With an immersion blender, purée soup until smooth.

Add heavy cream and stir. Allow mixture to simmer for about 5 minutes. (If it is too thick you may add extra water/heavy cream. If it is too thin, you can continue to reduce it over heat or add cornstarch until desired thickness is achieved.) ***Foods with starch tend to thicken when removed from heat.

Taste and add additional seasoning as necessary. Serve and garnish with chopped chives.