Potato Leek Soup

In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.

Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.

Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.

Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.

Divide soup among bowls and garnish with chives. Serve warm.