Remove the root end of the leeks and cut off the dark green tops. Retain the green tops. Slice the white and light green portion of the leeks thinly. In a large stockpot, heat the olive oil over medium heat. Add the leeks and sauté for 10 minutes until they soften. Add the garlic and sauté for 30 seconds longer. Pour in the water. Add the dark green tops to the water (you’ll remove them later). Bring to a boil and then reduce heat to simmer. Simmer for 30 minutes. While the leeks are simmering, peel and dice the potatoes.

Remove the dark green tops from the soup. Use four of them to make a small pouch to hold the thyme, peppercorns and bay leaves. Secure with a piece of kitchen twine and add to the simmering broth. Add the potatoes and the white wine and continue to simmer for 45 minutes or until the potatoes are very tender. Add the cream.

Blend the soup in a food processor or blender until smooth. Return to the stock pot and heat to the desired temperature before serving. Season with salt and pepper. Enjoy.