Potato Clam Soup

4 Leeks; chopped
4 Carrots; sliced
2 -(up to) 4 Ribs celery; sliced
1/4 c Butter
2 cn (10.75-oz) chicken broth
3 lg Potatoes; thinly sliced
Salt to taste
White pepper to taste
16 oz Half and half
1 Bay leaf (optional)
1 cn (7-oz) minced clams; undrained

In a large heavy saucepan, saute leeks, carrots and celery in butter. Add broth and potatoes, cook until tender. Add salt and white pepper to taste. Mash through a sieve. Pour back into saucepan and add Half and Half. Check seasonings. Add bay leaf and can of minced clams with juice. Heat and serve. Better made the day before. Yield: 4 servings.

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