Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

In a large pot, heat olive oil over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the seasoned chicken to the pot and cook until it’s no longer pink, approximately 5-7 minutes.

Add the diced potatoes and stir to combine with the leeks and chicken.

Slowly add the chicken broth to the pot, bringing the mixture to a gentle boil.

Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.

For a creamy texture, use an immersion blender to blend part of the soup until smooth, while leaving some chunks for texture.

Stir in the heavy cream and fresh thyme. Heat through for an additional 5 minutes without boiling.

Taste and adjust seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with fresh parsley if desired.