Add the potatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 tablespoon olive oil into a vacuum sealed bag.
Add the leeks with the same amount of salt, pepper, and oil into another vacuum sealed bag.
Heat your water bath to about 190F. Once the temperature is reached, drop the bags in and cook for about 30 minutes. Once the temperature is reached, drop the bags in and cook for about 30 minutes.
After 30 minutes, cut the bags open and pour all liquid and ingredients into the blender.
Add the broth and whipping cream and blend until desired consistency is reached.
Season with salt and pepper to taste.
