Leeks are mild flavored onions - don't let them scare you if you've never used them!! :)
This is an ' I just threw it together ' recipe & didn't measure accurately, so I'll share as-is:
Peel & dice (small cubes) 8-10 med. brown/russett potatoes - place into a pot and cover with water (an inch or so above the potatoes). Bring to a boil and cook approx. 10-12 minutes until cooked (without becoming too soft). Drain (KEEPING a cup or so of the potato liquid in with the potatoes) & set aside.
In a 1 gallon stock pot, melt 1/2 stick (4 T) butter and over medium low heat, saute until softened but not browned (about 12-15 min.):
2 chopped leeks (rinsed & cleaned well)
1 small chopped onion
3 lg. stalks GRATED celery
Add 2 quarts of chicken stock (or same amt. of water plus an ample amt. of chicken 'base'- that paste in a jar... I buy it at GFS) to the onions and stir. Let it cook for 10-15 minutes (low simmer) and then add the potatoes. Season with salt & pepper. If you like a thicker soup, make a paste using cornstarch or flour added to cold water (3 tblsp. dry to a few tblsp. water), add to the soup, stirring until thicker. Otherwise, leave the soup in its more pure form.
To the potato soup, add 1 to 1-1/2 cups heavy (whipping) cream. Stir to incorporate and heat on low for another 10 minutes making sure it's not cooking on a high heat or it'll scorch.
Top with ground black pepper, cooked, crumbled bacon or shredded cheese, if desired.
