Leek and Potato Soup
- 5 medium-sized potatoes, diced
- 2 leeks, cut fine
- 2 tablespoons sweet butter
- 1 quart chicken stock
- 2 egg yolks
- 1/4 cup cream
Cook potatoes, leeks, butter and chicken stock together for 25 minutes (be patient, you rascal). Add salt, pepper and beaten egg yolks with cream, cook few minutes (be patient, you rascal). Serve with little pieces of sliced bread spread with cheese. Serves 5.
Submitted by May 24, 2009
10 min
50 min
60 min