Potato-Leek Soup

This is the best potato-leek soup I have ever made (not that there has been much competition):

Potato-Leek Soup

Ingredients:
-3 tbsp butter
-3 leeks
-1 medium or large onion
-6-8 russet potatoes
-3.5 cups chicken or vegetable broth (just enough to cover potatoes)
-1 cup heavy cream
-salt to taste
-fresh group pepper to taste

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

2. Add sliced potatoes to saucepan, then pour in enough broth to just cover the potatoes. Continue cooking over medium heat until potatoes are tender.

3. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and soup thickens, turn down the heat and stir frequently to prevent scorching on the bottom.

4. Add one cup heavy cream (or more if desired) and salt and pepper to taste. Cook 15 minutes over low heat, then remove from heat and serve!