1. Trim and clean the leeks, using only the white and light green parts. Slice and rinse thoroughly to remove any grit.

2. In a large soup pot, heat olive oil over medium heat. Add leeks and sauté for 5-7 minutes until softened.

3. Stir in minced garlic and cook for 1 more minute until fragrant.

4. Add chopped potatoes and vegetable broth. Season with salt and pepper.

5. Bring to a boil, then reduce heat and simmer for about 20 minutes, until potatoes are fork-tender.

6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.

7. Serve hot, garnished with chopped chives and a crack of black pepper. Optional: drizzle with olive oil.