A comforting and creamy potato leek soup made with simple ingredients, perfect for chilly days.

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In a large pot, melt the butter over medium heat.
Add the sliced leeks and cook until softened, about 6-8 minutes.
Stir in the garlic and cook for 1 more minute.
Add the diced potatoes, vegetable broth, water, salt, pepper, and bay leaf.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in the cream or milk if using, and heat through.
Adjust seasoning if needed, then serve hot with optional garnish.