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In a large stock pot or Dutch oven, heat the oil over medium heat.
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Add the leeks and cook until soft, about 8 minutes.
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Add the potatoes and broth.
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Bring to a boil, cover, and reduce to simmer until the potatoes are fork-tender, about 20 minutes.
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Puree the soup in a blender in batches until smooth. (Make sure you remove the plastic insert from the blender top and cover the hole with a folded kitchen towel.)
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Taste and season with salt and pepper.
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Return the soup to the pot, add the cream (if using), and reheat gently before serving.
