Cheesy Potato Leek Soup
1 cube chicken bouillon 1 cup heavy whipping cream 1 quart chicken stock, or as needed 1 sweet onion, chopped 1 tablespoon olive oil 1 teaspoon ground coriander 12 cloves garlic, minced 2 leeks, minced 2 tablespoons butter 4 large fresh bay leaves 5 russet potatoes, cut into bite-size pieces salt and ground black pepper to taste ¼ cup chopped fresh chives, or more to taste ½ pound shredded Colby-Monterey Jack cheese