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Heat a large soup pot over medium heat and melt the butter, listening for a gentle sizzle.
Add the sliced leeks to the pot and cook, stirring occasionally, until they soften and become translucent, about 5 minutes.
Stir in the sliced potatoes and cook for another 2 minutes, allowing the flavors to meld and the potatoes to start softening.
Pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce heat to low and simmer uncovered for about 20 minutes, until the potatoes are tender and easily mashed with a spoon.
Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth and creamy.
Alternatively, transfer batches to a blender and puree, then return to the pot.
Stir in the chopped thyme and season with salt and pepper to taste.
If desired, warm the soup gently over low heat for a few minutes.
Serve hot in bowls, garnished with a sprig of thyme or a swirl of cream if desired.