Melt butter in a Dutch oven. Sauté the leeks until soft but translucent. Pro Tip: Avoid browning the leeks; you want a clean, sweet onion flavor as the foundation.

Submerge the two whole garlic heads in the broth with the leeks and bay leaves. Simmer for 30–40 minutes until the cloves are buttery soft.

Add all the potatoes. The Russets will naturally release starch to thicken the soup, while the Red Bliss will provide a hearty "chunk" in every spoonful.

Remove the garlic heads. Use tongs to squeeze the softened cloves out of their skins into a small bowl. Mash them into a smooth paste.

Stir the cream, thyme, and half of the garlic paste back into the pot. Use an immersion blender to pulse the soup. Crucial: Only blend until about half the potatoes are smooth. This creates a luxurious, thick base that still has satisfying potato pieces.

In a small skillet, heat the olive oil and sliced garlic. Fry for about 3 minutes until pale golden. Drain on paper towels immediately. These "garlic chips" provide a concentrated punch of flavor.

Taste the soup. If you want more intensity, stir in the remaining garlic paste. Top each bowl with a handful of chives and the crispy garlic chips.