Potato Leek Soup Recipe

Melt the butter in a large pot or Dutch oven set over medium heat. Add the leeks and cook for about 5 minutes or until softened.
Stir in the garlic, Italian seasoning, salt, and black pepper and cook until the garlic is fragrant, about 30 seconds.
Stir in the chicken broth, potatoes, and bay leaves. Increase the heat to high until it reaches a boil. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are fork-tender (do not overcook the potatoes).
Remove and discard the bay leaves, then puree the soup with an immersion blender (or regular blender) to your desired smoothness (note: overblending may result in a gluey texture).
Slowly stir in the (room-temperature) heavy cream. Continue to cook over low heat for an additional 10 minutes (do not boil). Season with additional salt and black pepper to taste.