Let’s take care of the leeks first by removing the very green top part, you can re-use those to make broth. For this soup, we will use mostly the white stuff and light green. Chop it in half lengthwise and put it in a container with water, this is the best way to get the dirt out of them. Finally, take them out of their bath and chop them about 1/2 inch wide, no need to be precise. Put in a bowl with the garlic and reserve.

Peel the potatoes and make a small cube, ideally all the same size so they cook evenly but no need to go crazy here. Put in a bowl and reserve

In a large pot, melt the butter. Dump the garlic/leeks in and over medium-low heat, just cook them until soft ( ~6 minutes). You don’t want to brown them.

Add the broth and potatoes to the party, bring to a boil then reduce to a simmer. Cover and cook for 15 minutes.

Using a hand mixer blend the soup until you have a nice texture. Give a taste test, adjust salt/pepper if needed.

If you want to freeze some of it, now is your time to fill some container(s). You don’t want to freeze them with cream.

It’s now time to add the cream, add half of it, combine and taste. Add more if needed.