Trim the dark green leaves off the leeks, using only the white and light green parts. Slice thinly and place in cold water, swishing gently to remove sand.

Chop russet potatoes into 1/4-inch thick pieces, leaving skins on for texture.

Melt 2 tablespoons of butter in a large stock pot over medium-low heat until bubbly.

Add the cleaned and sliced leeks to the pot and sauté for about 8-10 minutes until soft and translucent.

Add minced garlic to the pot and cook for an additional minute, stirring constantly to avoid browning.

Pour in the chicken stock and stir in chopped potatoes. Heat until boiling.

Reduce heat to a gentle simmer, cover, and cook for about 20 minutes until potatoes are tender.

Stir in 1 cup of half & half after removing from heat.

Season the soup with salt and freshly cracked pepper to taste.

Ladle the soup into bowls and garnish with cracked pepper and sliced green onions.