This is a 'just threw it together' recipe - I didn't measure accurately, so I'll share as-is:
Peel & dice (small cubes) 8-10 med. brown/russett potatoes. Boil approx. 15 minutes until cooked (without becoming too soft). Drain & set aside.
In a 1 gallon stock pot, melt 1/2 stick (4 T) butter and over medium low heat, saute until wilted but not browned:
2 chopped leeks (rinsed & cleaned well)
1 small chopped onion
3 lg. stalks chopped 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.
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