Cut and wash the leeks to remove all the sand (see note above, if needed). Slice them into smaller chunks after being washed, then chop the onion, mince the garlic and set aside.
Place the potatoes in the pot and cover with chicken broth. Add bay leaves, thyme, salt, and pepper. Simmer until the potatoes are softened, about 20 minutes.
Once the potatoes have cooked, pour in the heavy cream. Using an immersion blender, blend the soup until smooth. Taste, and add more salt & pepper if needed.
Serve immediately with a sprinkle of chives (or Italian parsley) and chopped bacon crumbles.
Recipe by Slice of Jess at https://sliceofjess.com/super-comforting-potato-and-leek-soup/