In a large pot, over medium heat, add the butter. When the butter is melted, add the sliced leek, the crushed garlic and cook, stirring, for 10 minutes, until the leek becomes soft and slightly golden.

Add the potatoes, soup, bay leaves, thyme, salt and pepper and leave on high heat until the herbs. When it has boiled, leave the fire low and cover with a lid. Let it cook for 15 minutes or until the potatoes are soft.

Remove the thyme sprigs and bay leaves from the pot.

Then puree with a blender until the composition becomes creamy.

Add liquid cream over the creamy soup and mix to incorporate, leave on low heat for another 2-3 minutes.

Serve the soup hot, sprinkled with chopped chives.