In a large soup pot, melt the friendly fat and add the potatoes and leeks with a large pinch of sea salt. Combine and cook on medium for about 10 minutes until the potatoes are fork tender and the sea salt has drawn out the juices and sweetened the leeks.
Add the garlic and cook for a minute
Add the bone broth and thyme, and bring to a simmer for about 5 minutes.
Turn the heat off, and use an immersion blender to puree the soup completely. You could also use a regular blender to do the puree.
Add your sea salt and pepper to taste and garnish each bowl with the chives.
Store leftovers in the fridge for a few days or in the freezer for months.