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Cut off the top and bottom of the leek, cut them in half, and rinse with water to remove dirt. Cut the leek into small pieces.
Add the finely chopped onion to a large pot with extra virgin olive oil.
Add the leek and cook for 5 to 10 minutes, or until the leek loses half of its volume.
Add peeled and chopped potatoes, vegetable broth, fresh thyme leaves, a bay leaf, salt, and black pepper. Optionally, add a tiny bit of gratin namach.
Stir the soup, cover with a lid, bring to a boil, then crack the top open and simmer on medium to low heat until the potatoes are fork tender, about 15 to 20 minutes.
Turn the heat off, then blend the soup with an immersion blender until you reach your desired texture.
Taste and adjust for salt.
Add Greek yogurt or plum based yogurt and whisk until well combined.
Serve the soup in a bowl with black pepper, finely chopped chives, a drizzle of good quality extra virgin olive oil, and some toasted crusty bread brushed with garlic.