In a stock pot heat 1 tablespoon of oil over medium heat.
Add garlic, cook 1 minute.
Add in onion, cook 3-5 minutes or until translucent.
Add in leeks, cook until softened, about 5 minutes.
Add in sliced potatoes.
cover with vegetable broth.
Bring to a boil, then reduce heat to medium low.
Simmer for 30-45 minutes until potatoes are soft.
Season with thyme and pepper.
Using an immersion blender, blend soup until smooth.