1. Prep the Leeks (Crucial Step): Slice off the dark green tops and roots of the leeks. Slice the white/light green stalks in half lengthwise, then chop into half-moons. Place the chopped leeks in a large bowl of cold water and swish them around to loosen any hidden dirt. Let them sit for a few minutes so the grit sinks to the bottom, then scoop the leeks out into a colander.

2. Sauté: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the clean, drained leeks and a pinch of salt. Sauté for 8–10 minutes, stirring frequently, until they are very soft and buttery but not browned.

3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

4. Simmer: Add the peeled, diced potatoes, gluten-free broth, thyme sprigs, bay leaf, salt, and pepper. The liquid should just barely cover the vegetables.

5. Increase heat to high to bring to a boil, then reduce to low. Cover and simmer for 20–25 minutes, or until the potatoes are completely tender and fall apart when pierced with a fork.

6. Blend: Remove the pot from the heat. Fish out and discard the thyme sprigs and bay leaf.

7. Use an immersion blender (stick blender) to puree the soup directly in the pot until smooth and velvety. (Alternatively, transfer to a standard blender in batches—be careful blending hot liquids!).

8. Finish: Stir in the heavy cream. Taste and adjust seasoning with more salt or pepper if needed. If the soup is too thick, splash in a little extra broth.

9. Serve: Ladle into bowls and garnish with fresh chives and a drizzle of cream or olive oil.