Remove and discard the root ends and thick dark green parts of the leeks. Halve the leeks lengthwise and rinse each half under cold water to remove any sand or debris. Slice them crosswise to yield about 4-5 cups.

Cut your potatoes into 1/2 inch cubes. You can decide whether to peel them; leaving the skin on adds extra nutrients.

In a large Dutch oven or pot, heat the olive oil or water over medium heat. Add the leeks and stir frequently, cooking until soft and wilted, about 10 minutes. Add the garlic in the last 5 minutes, adjusting the heat to prevent browning.

Add the potatoes, vegetable broth, bay leaf, herbs, and salt to the pot. Bring it to a boil.

Reduce heat, cover, and let it simmer on low for about 15 minutes, or until the potatoes are fork-tender.

Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it only partially.

Taste and adjust seasoning if necessary. Serve warm, garnished with chopped parsley and crispy chickpea croutons, alongside crusty artisan bread.