Peel and cut potatoes in eighths (cut in half, then each half in half and then again). Place in a large pot, cover with cold water and add 1 tablespoon salt. Bring to boil, then reduce heat to medium low and let boil until fork tender and then remove from heat and drain the water.

Meanwhile clean and slice leeks (remove about 1 inch from the bottom and the dark green parts, cut in half lengthwise and wash away any trapped soil particles, then slice in half moons).

In a large pan over medium heat melt the butter. Add the cut leeks, season with the 2 teaspoon salt and the pepper and add three whole sprigs of fresh thyme. Cook until the leeks are translucent and just begin to caramelize, stirring often.

Slowly add the abbey ale and stir, let simmer and reduce for 8-10 min. Remove from heat.

Add the cooked leeks with abbey ale sauce to the potatoes. Discard the thyme at this point. Add the chicken (or vegetable) stock and using a handheld (immersion) blender puree until you reach a smooth consistency. If using a traditional blender, work in batches.

Place the pot with the pureed potatoes and leeks on the stove over medium high heat and simmer for 5 minutes. Add the cream, stir well, cover with lid and turn off the heat.

To make the croutons slice bread in cubes and heat olive oil in a pan over medium high. Add the bread cubes, season with salt, pepper and garlic powder and stir well to coat. Once they begin to brown they are done. Transfer to a serving dish to be used as garnish.

Serve soup with a few croutons and a little bit of fresh thyme on top.