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Cut the stems of the baby leeks, then finely chop
In a pot, sear the butter, then throw in the leeks on medium heat, along with the garlic finely chopped, stir until broken down
Pour in the vegetable stock, throw in the chopped potatoes and fill the pot with 1-2 cups of water until potatoes are slightly covered. Be careful not to over liquify
Bring to a boil, Salt and pepper and cover with a lid
After about 30 minutes the potatoes should be soft enough to put a fork through. At this point, take out the thyme, then blend with a handheld mixer. Get to consistency you like, I prefer more on the creamy side
Pour in heavy cream and grated cheddar cheese into pot, stir to melt.
Garnish with fresh nutmeg, cracked pepper, and minced chives if desired.