Andrea's Garlic Potato Soup

1 Tbsp butter
1 leek, white and light green parts only, halved lengthwise and chopped small then washed thoroughly
3 garlic cloves minced
2 whole heads garlic, outer paper removed and top third cut off
6-7 cups chicken broth
2 bay leaves
Salt & pepper
1 1/2 pounds yukon gold potatoes cut into 1/2 inch cubes
1 pound red potatoes cut into 1/2 inch cubes
1/2 cup heavy cream
1 1/2 tsp minced fresh thyme
1/4 cup minced fresh chive

1. Melt butter in Dutch oven over medium heat.  Add leeks and cook until soft, not brown, 5-8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.  Add garlic heads, 6 cups broth, bay leaves, and 3/4 tsp salt.  Partially cover pot and bring to simmer over medium-high heat.  Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.  Add potatoes and continue to simmer partially covered until potatoes are tender, 15 to 20 minutes.

2. Discard bay leaves.  Remove garlic heads from pot and squeeze at root end until cloves slip out of their skins into bowl.  Using fork, mash garlic to smooth paste.

3. Stir cream, thyme, and half of mashed garlic into soup. Heat soup until hot, about 2 minutes.  Taste soup and add remaining garlic paste if desired.

4. Using immersion blender, process soup until creamy, with some potato chunks remaining.  Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth.  Process more for a thicker consistency.  Return to pot and stir to combine, add more broth if necessary.  Season with salt and pepper to taste.

5. Slice and fry garlic chips for garnish if desired.