Heat a large pot or Dutch oven over medium-high heat. Add Colavita Premium Italian Olive Oil, then add the leeks and a few grinds of sea salt. Let the leeks cook until soft and just starting to brown, 5-7 minutes, stirring occasionally.
Add the garlic and cook for another minute, stirring frequently.
Add the potatoes, stock, and bay leaf, and then add enough water to fully cover the potatoes. Turn the heat down to medium-low, and simmer for 15-20 minutes, until the potatoes are fully tender.
Remove the bay leaf and discard it. Use an immersion or full-sized countertop blender to blend the soup to your desired consistency. If using a countertop blender, allow the steam to vent through the lid. For safety, do not use a small, closed screw-top cup blender for hot soup. You may also use a ricer, if preferred.
Stir in the heavy cream, then taste for seasoning and adjust as desired. You can also stir in additional water a few tablespoons at a time if the soup feels too thick for your preference, or continue reducing for a few minutes if it feels too thin.
Serve while hot with chopped chives, fresh black pepper, and crusty bread.
Note: Leeks can be very sandy/gritty. To clean them, chop off the dark green tops and roots/bottoms and discard (or save for homemade stock). Slice each leek in half lengthwise, then chop into half-moons. Break up the sections of leek as much as possible, then place in a large, deep bowl filled with cool water. Swish the leeks around to release the dirt, then let the dirt sink to the bottom of the bowl. Lift the leeks out of the bowl while leaving the water behind, and drain, then dump the water from the bowl and rinse. Repeat once more to ensure your leeks are clean.
Servings 4