Luxembourg Potato Soup (Gromperenzopp)

• 4 -5 leeks, washed and chopped (1 1/2 cups)
• 2 tablespoons butter, divided
• 4 -5 potatoes, peeled and diced (3 1/2 cups)
• 3 cups water, boiling
• 3 cups milk
• 2 egg yolks
• 1/2 cup cream or 1/2 cup sour cream
• salt & freshly ground black pepper
• fresh parsley, for garnish (optional)

1. Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
2. In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
3. Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
4. Cook 30 minutes so that potatoes and leeks are very soft.
5. Strain mixture through a sieve or put through a food mill, and return to pot.
6. Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
7. Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
8. Season with salt and pepper; garnish with parsley if desired.
9. Add salt and pepper and finely chopped parsley if desired.

leeks, butter, potatoes, water, milk, egg yolks, cream, salt, fresh parsley

Taken from www.food.com/recipe/luxembourg-potato-soup-gromperenzopp-424681 (may not work)