Here’s what I did.

Ingredients: (approximate)

• 10 small potatoes from a 10 pound bag
•   5 fat leeks
•   4 15 oz. cans reduced sodium chicken broth
•   2 large yellow onions
•   1 cup pale dry sherry to deglaze
•   ¾ stick of butter
•   1-1/2 pints heavy cream
•    Fresh ground pepper to taste (I like lots)
•    Salt

Peel & cube potatoes (about 1/2”).

Slice off white part & about two thirds of light green part of leeks in half inch length discs. Flip and chop leek pellets.

Peel and dice onions.

In a soup pot saute’ the butter, leeks and onions for about 20 minutes till tender.

Deglaze with sherry.

Add potatoes.

Add chicken stock

Cook potatoes until tender but not mushy, about 30-40 minutes seasoning with salt and pepper along the way. Potatoes absorb salt quickly so taste frequently before adding more. Stir often.

When potatoes are tender take masher and smush to thicken mixture, but not to a mashed state.

Reduce heat and stir in cream.

Simmer 30 minutes, adding more sherry, salt and pepper to taste.

Best if left to rest overnight before eating.