2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
6 cups water
2 tsp. salt
4 medium leeks, each cut lengthwise in half, then cut crosswise into 1/2-inch pieces
3 Tbsp. olive oil
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1 cup half and half
1/4 tsp. white pepper
Chopped fresh parsley for garnish