Slice leeks thinly and wash thoroughly. Save some leeks for frying and as a topping.

In a large pot, melt butter on medium heat and add the leeks then salt and white pepper.

Once the leeks are wilted, add the garlic and cook for about 5 minutes

Securely bundle the thyme and bay leaf using twine, and then place the bundle into the pot. Subsequently, pour in the chicken broth.

Peel the potatoes, then proceed to cut them into 2-inch cubes before adding them to the pot.

Simmer on medium heat or heat until it reaches a gentle boil, continuing the cooking process until the potatoes are easily pierced with a fork, indicating their tenderness.

Remove the thyme and basil leaf, add the heavy cream. Using an immersion blender or a regular blender to blend the ingredients until a smooth consistency is achieved. Adjust the salt to taste if necessary.

In a small pan add oil and fry the reserved leeks until crispy. Remove and place on paper towel.

Plate and top with Cheese, Green Onions, Bacon Bits and fried leeks