Over medium heat in a stockpot or large pan, melt butter and cook leeks until soft, about 8 minutes.
Add minced garlic for about a minute until fragrant.
.Add potatoes, broth, bay leaf, thyme, salt and pepper. Bring to a boil and then lower to a simmer for about 15 minutes until potatoes are tender.
Remove from heat and pull out the bay leaf and thyme twigs. Use an immersion blender in the pan and blend until smooth.
Return pot to the stove on low heat and stir in cream.
Serve in bowls with optional bacon bits and/or chives and a good crusty bread of your choice.