Cut and wash the leeks. Add butter to a pot and cook the leeks with garlic until soft.
Peel and cube the potatoes. Add them to the pot with the chicken stock, salt, pepper, thyme, and bay leaves. Bring to a boil.
Simmer for about 15min. Once potatoes are soft, remove the thyme and bay leaves. With care, as the stock will be hot, blend the ingredients in a blender or with an immersion blender.
With the heat on low, add cream to the stock a little at a time until it meets your taste. Serve warm with garnish.
For garnish add: drizzle of truffle infused olive oil, crumbled cooked bacon, finely chopped sautéed mushrooms, and/or chives. Mix and match to taste.