Potato Leek Soup

3 tablespoons unsalted butter
all the leeks from your box, both white and green parts, roughly chopped
3 cloves garlic, peeled and smashed
all the potatoes from your box, peeled and roughly chopped into 1/2- inch pieces (1 to 1½ pounds)
7 cups low sodium chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
chives, finely chopped, for serving (optional)

Melt the butter in a large soup pot. Add the leeks and garlic and cook, stirring often, until soft and wilted, about 10 minutes. Adjust the heat as necessary so that you don’t brown them. Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes until the potatoes are very soft. Fish out the thyme sprigs and the bay leaves, then puree the soup in your blender or in the pot using an immersion blender if you have one. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. If the soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs.