In a large pot over medium heat, drizzle olive oil. Add leeks and a pinch of salt; stir for about 5 minutes until translucent and fragrant.

Stir in minced garlic and cook for an additional minute. Add diced potatoes and pour in vegetable broth, ensuring ingredients are submerged.

Bring to a gentle boil then reduce heat to low. Cover and simmer for about 20 minutes until potatoes are fork-tender.

Carefully use an immersion blender to puree the soup until smooth; blend half for a heartier texture if desired.

Stir in heavy cream, season with salt and pepper, and heat on low without boiling.

Ladle the soup into bowls and garnish with herbs or bacon bits as desired. Serve with crusty bread.