There are a million threads on this issue on this web site and all over the internet. I am in the camp that believes for most beers, there is zero reason to rack to secondary unless you plan to bulk age it for months or are adding fruit or something like that. Leaving it in primary for a few weeks or even a month or two is not going to harm your beer in any way and it will clear just as much during the extra time in the primary as it would in secondary. The strains of yeast used in homebrewing today do not die and produce off-flavors (via autolysis) in a few weeks in a 5, 10, or 15 gallon batch. Personally, I would leave it for another week to let the yeast clean up and then bottle or keg. Others will disagree, so you just need to make up your own mind and do what works for you.