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In a large pot, sauté the minced onion and garlic until translucent.
Add the bay leaves and broth to the pot, bring to a boil.
Add the potatoes and leek to the pot, reduce heat and simmer for about 30 minutes or until the potatoes are tender.
Remove the bay leaves from the pot, then use an immersion blender or a stand blender to purée the soup until smooth.
Stir in the dried mixed herbs and fromage frais.
Serve hot, garnished with freshly chopped chives.