Potato Leek Soup, then it became Clam Chowder

3 tablespoons butter (I used 8 tbsp = 1/4 stick)
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, cubed to about 3/8"
32 oz chicken broth (or enough to barely cover potatoes)
1/2 pint heavy whipping cream
salt to taste
fresh ground black pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions
and leeks. Cook, stirring, until onions are limp and just slightly brown.

2) Add potatoes to saucepan then pour in the chicken broth. Continue
cooking over medium heat until potatoes are tender. Stir occasionally
with a large spoon to prevent scorching on the bottom.

3) Add one cup of heavy cream (or more if you desire), lower the heat
and salt and black pepper to taste. Cook 15 minutes more over low heat,
stirring frequently, then remove from heat and serve.

Notes:

*Make sure to clean leeks thoroughly and slice only the white and
light green part of the leeks.

**You don’t need to peel the potatoes as the peels add to the rustic texture of
the soup. But make sure to scrub them thoroughly and remove any obvious blemishes
before slicing. Some folks just slice the potatoes, then mash them when cooked.

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The soup turned out great, we enjoyed multiple bowls while watching the Daytona 500.
We had almost half the pan left over the next day, so we added a small can of chopped clams,
with the broth in the can to the soup. We brought it to a low boil, then simmered, stirring
occassionally for about 20 minutes.

The result was an amazingly tasty clam chowder, picture below.