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Melt butter over medium heat.
Add leeks and garlic, cook about 10 minutes, stirring regularly, until leeks are soft and wilted.
Add potatoes, broth, bay leaves, thyme, salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the potatoes are very soft.
Remove bay leaves and thyme.
Purée.
Stir in cream and return to a simmer.
Serve, garnished with chives.
Freeze without cream for up to three months. Simply store in your freezer at step 6, thaw under refrigeration for 12 hours, and then reheat on the stovetop under medium heat. Continue from step 7.
Alternatively, consider serving slightly overheated from step 6 into individual bowls with a thin layer of heavy cream already covering the bottom, and stir in at the table before garnishing with chives.