Begin by slicing the leeks, trimming the dark green tops while keeping the white and light green parts intact. Rinse the sliced leeks thoroughly in cold water to remove any grit, as leeks can hide dirt between their many layers.

In a large Dutch oven or a heavy pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the cleaned leeks and sauté them for about 8-10 minutes, stirring occasionally, until they turn soft and translucent but are not browned. Then, toss in the minced garlic and cook for an additional minute.

Add the diced Yukon Gold potatoes, 1 teaspoon of kosher salt, bay leaf, fresh thyme sprigs, and 4 cups of vegetable broth to the pot. Bring the mixture to a rapid boil over high heat, then reduce the temperature to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

Once the potatoes are cooked, carefully remove the bay leaf and thyme sprigs from the pot. Using an immersion blender, purée the soup until it reaches your desired creaminess. If you prefer a chunkier texture, blend it just enough to incorporate some potato bits.

After blending, ladle your creamy potato leek soup into bowls. Garnish each serving with freshly chopped chives and a sprinkle of cracked black pepper. Serve it warm.