Add broth, garlic heads (with the tops cut off), bay leaves and salt. Bring to a boil then simmer for 20 minutes.
Add potatoes, partially cover the pot and continue to simmer for 15-20 minutes, until the potatoes are tender.
Remove the garlic heads and squeeze the garlic onto a plate, using tongs. Add the squeezed garlic back into the soup. Add in thyme.
Remove the bay leaves. If you want some potato chunks in the soup, use a slotted spoon to remove the desired amount. Then puree the soup, and add the potatoes back in.
Taste and add salt or pepper if necessary. Add more broth to thin the soup, if needed. Top with chives, pepper and garlic chips.