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Bring a medium pot to medium heat and add butter and olive oil. Once melted add the leeks and saute for 5-7 minutes until softened but not caramelized.
Add the cubed potatoes and season with salt and pepper.
Add enough stock to completely cover the vegetables. Cover with the lid, leaving a small opening and bring to a strong simmer.
Cook the potato leek soup until the potatoes are incredibly tender, about 35 minutes.
Once done, turn off the heat and use an immersion blender or high powered blender to blend the soup until incredibly smooth.
Pour in the heavy cream and stir to mix in.
Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil and additional grating of black pepper and salt.