Creamy Potato Leek Soup

In a large Dutch oven or soup pot, melt the butter over low heat. Add the leeks along with a pinch of salt and saute, stirring occasionally, until reduced and softened, about 10 minutes.
Add the flour and cook for 3 minutes, stirring frequently.
Stir in the vegetable broth. Add the bay leaf.
Bring to a boil then reduce heat and simmer uncovered until the potatoes are tender, about 15 minutes.
Remove from heat and let cool for a couple of minutes. Remove the bay leaf and discard. CAREFULLY using an immersion blender or by moving the soup to a blender in batches, puree the soup.
Return to the pot and warm back up if needed. Stir in the heavy whipping cream, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and add more salt and pepper until it's to your taste. I usually end up using 1 1/2 - 2 teaspoons of salt.
Ladle into bowls and garnish with fresh chives if using.