Add olive oil to a large pot on medium heat. Add the leeks and cook, stirring occasionally, for about 10 minutes. Add the garlic and cook for another minute or until fragrant.

Add the potatoes, broth, salt, pepper, bay leaves, thyme sprigs, and lemon juice and bring to a boil. Once boiling, reduce the heat to a low simmer and cover with a lid. Simmer for 10-15 minutes or until the potatoes are extra soft. They should fall apart when pierced by a fork. Cook time will vary depending on potato cube size.

Use a fork to remove the bay leaves and thyme sprigs. 

Use an immersion blender to purée the soup until smooth and lump free. If you do not have an immersion blender you can use a standard blender. Keep in mind that you will have to blend in batches.

Add the heavy cream and bring to a simmer. If the soup is not thick enough, continue to simmer until it reaches your desired consistency. If it becomes too thick you can add more stock or some water.

Serve with toasted bread or parmesan crisps.

Enjoy!

For a fall twist, substitute potatoes with your favorite roasted squash!