In a large pot over medium heat, add the butter and melt it down. Once melted, add the garlic and saute for 1 to 2 minutes until fragrant. Then add the leeks, season lightly with salt and black pepper, and cook, stirring often, until softened and translucent without browning.

To the same pot over medium heat, add the thyme leaves and cook for another 1 minute, until fragrant.

Now add the cubed potatoes, water, and vegetable stock cubes. Bring to a boil, then reduce to a gentle simmer and cook for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork.

Off the heat, blend the soup until smooth using an immersion blender or a regular blender. Add more liquid as needed to achieve your desired texture.

Optional for extra creaminess: Strain the blended soup through a fine-mesh sieve, pressing gently with a spoon, then return it to the pot.

In the soup over low heat, stir in the heavy cream and crème fraîche until fully incorporated.

Off the heat, finish with a squeeze of lemon juice and a dash of nutmeg. Taste and adjust seasoning with more salt and black pepper as needed.

Serve warm, garnished with chopped chives, a drizzle of olive oil, and freshly cracked black pepper. Enjoy warm.