Peel and dice the potatoes. Prepare the leeks by removing dark leaves, trimming the root, and washing between the layers. Chop into a small dice. Mince the garlic and set aside. Tie the thyme and bay leaves together to make a bouquet garni.

In a large pot, heat olive oil over medium heat. Add leeks and sprinkle with kosher salt. Sauté for 4–5 minutes until softened. Add garlic and sauté for another minute.

Add vegetable broth, kosher salt, pepper, bouquet garni, and diced potatoes. Bring to a simmer, then reduce heat to medium-low. Simmer for about 10 minutes.

Add white beans and simmer for another 10 minutes or until potatoes are tender. If desired, crush some potatoes to thicken the soup. Adjust seasoning as needed and serve with sour cream and chives.