Clean and slice your leeks *see not in blog post for how to do

Take 6 tablespoons of the butter heat in a large soup pot over medium heat.

Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft.

Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.

Add the potatoes, water, and salt.

Toss in the parsley, thyme, and bay leaf.

Bring to a boil, lower the heat, and simmer, covered, until the potatoes are tender, about 20 minutes. Remove from the heat and allow to cool.

Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender.

Return to the pot and reheat over medium heat if needed.

Whisk in the rest of the butter (2 tablespoons) and heavy cream.

Season to taste with salt and pepper.

Garnish with chives if you want and serve immediately.