In a large soup pot, melt the butter over medium heat. Add the diced onion, sliced leeks, and celery. Cook for 6–8 minutes until soft and fragrant — your kitchen will smell amazing at this point! Stir in the garlic and cook for another minute.

Add the sliced potatoes, chicken stock, and bay leaves. Season with salt and pepper. Bring to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.

If you like your soup chunky and rustic (like I do), lightly mash some of the potatoes right in the pot with a wooden spoon. If you prefer a smoother texture, remove the bay leaves and blend the soup with an immersion blender until it reaches your desired consistency.

Stir in the half & half and let it warm through — don’t let it boil. Taste and adjust seasoning if needed.

Ladle the soup into bowls and top with green onions, freshly cracked pepper, and your favorite toppings like homemade croutons or Parmesan cheese.