Peel and cube the potatoes into similarly sized pieces. Set aside.

Chop the leeks, removing their ends, and rinse thoroughly under cold water to eliminate dirt.

In a large pot, add butter. Once melted, add the chopped leeks and sauté on low to medium heat for about 7-10 minutes until softened without browning.

Add minced garlic, red pepper flakes, salt, and bay leaf. Sauté for an additional 2 minutes, then add cubed potatoes.

Pour in 6 cups of chicken broth until the potatoes are submerged, keeping extra broth on hand to thin out the soup if needed.

Cover the pot and let it simmer for 15-20 minutes, until the potatoes are fork-tender.

Remove from heat, take out the bay leaf, and add the heavy cream.

Blend the mixture using an immersion blender until silky smooth, adjusting thickness with remaining chicken stock as desired.

Taste and adjust seasoning if necessary.

Serve hot, garnishing with olive oil, sour cream, black pepper, crumbled bacon, and green onions.