Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.
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Notes
How long does potato leek soup last?This recipe should last about 4 days in the fridge if you store it properly. After the soup has cooled, you need to store it in an airtight container and place in the fridge.Can I freeze potato leek soup?Potatoes don't freeze well, they tend to get grainy after being thawed. We prefer to refrigerate this soup and eat the leftovers for lunches.How can I keep my soup from being gummy?First, use Yukon gold potatoes instead of russet potatoes. Second, DO NOT over blend, it will turn into glue.Make it vegetarian:This recipe uses chicken broth as well as butter and cream. You can make it vegetarian by using vegetable broth. If you wanted to make it vegan, you will need to use a butter substitute as well as a cream substitute. Oftentimes, vegan cream cheese can be used in place of heavy cream.