How to Make It
Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.
Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes. Garnish with thyme, chives, and a drizzle of olive oil, if you’d like.