• In a large dutch oven over medium heat melt butter and add in the leek. Lower heat to medium low and allow leeks to soften, stirring occasionally. Cook for 8-10 minutes or until leeks soften and start to slightly brown.
• Add in garlic, bay leaves and thyme. Cook for 30 seconds before adding in broth. 
• Turn heat to high to bring broth to a simmer. Add in potatoes.  
• Keep temperature on medium high, where potatoes can gently simmer for the next 20-25 minutes, or until where the potatoes can be pierced with a fork.
• Once potatoes have cooked, remove pot from the heat and allow to cool slightly.
• Remove and discard thyme sprigs and bay leaves.

Two ways to serve:

• For a smooth soup: Add potatoes with a little bit of broth to a food processor (not to pass the max amount), pulse until smooth and place into a large bowl until all the potatoes have been processed.
• If there is any remaining broth liquid, place into a small bowl on the side.
• Return potato mixture into the pot and place on the stove over medium low heat. Depending on how thin you want your potato soup, you can now add in either reserved broth or heavy cream.
• Season with salt and pepper to taste and garnish with garlic croutons and serve.
• For a chunky soup: After you remove the herbs, use a potato masher to lightly mash the potatoes. You'll end up with a lightly creamy soup with potato chunks. Add in the heavy cream and stir until well mixed. 
• Season with salt and pepper to taste and garnish with garlic croutons and serve.