Clean and wash the white and light green parts of the leeks and cut them into small pieces. Peel, wash and cut the potatoes into small pieces as well. Finely chop the garlic.
Melt the butter in a pot on medium heat, toss in the garlic, give it a stir and add the leeks and potatoes.
Turn over and saute in the melted butter till they sweat and soften a bit.
Add 2 cups hot water and the 1 hot cup chicken stock, bay leaf, salt and pepper. Let it cook on medium heat till the potatoes and leeks and very soft. Switch off the stove and remove the bay leaf.
Using a hand held immersion blender, puree the cooked leeks and potatoes until smooth, adding a little water if too thick. I also added the shredded chicken pieces from the chicken soup stock and blended everything together.
Add half and half or heavy cream. Taste and adjust the seasoning by adding salt and pepper if necessary. And if the soup appears to be thick add a little water or soup stock and if it is too runny, leave it on simmer for sometime till it thickens.
Garnish with chopped chives or spring onions and serve hot in soup bowls. Enjoy with homemade buns, focaccia bread or dinner rolls.