Trim the roots and dark green tops from the leeks. Slice them in half lengthwise and rinse them under running water to remove any dirt between the layers.

Thinly slice the leeks and the white onion.

Heat the olive oil in a large pot. Sauté the leeks and onion for about 5 minutes, stirring often.

Add the chopped potatoes, vegetable broth, thyme, bay leaves, salt, and pepper to the pot.

Simmer for 15 to 20 minutes or until the potatoes are fork-tender.

Turn off the heat and blend the soup using an immersion blender or in batches with a standing blender until you reach your desired texture.

Taste and adjust the salt if needed.

Serve the soup topped with a dollop of Greek yogurt, sliced chives or spring onions, and a drizzle of extra virgin olive oil.