4 tablespoons butter (If you have any chicken fat or schmaltz on hand, swap in half the butter for chicken fat)

1 cup Vidalia onions, chopped

5 cups leeks chopped, white only and cleaned of sand

1 cup celery chopped

1/2 cup celery leaves

2 tablespoons fresh garlic, minced

1 1/2 pounds yellow potatoes, such as Yukon Gold, peeled and diced

1 pound Russet potatoes, peeled and diced

2 quarts homemade chicken stock, see here (or vegetable broth if you prefer to keep this vegetarian)

2 bay leaves

4 thyme sprigs

1 teaspoon sea salt (depending on how salty your chicken stock is)

1/2 teaspoon white pepper

1 cup heavy cream

Chives chopped, for garnish