Potato Soup

• 5 good size baking potatoes, in 3/4-inch dices
• 1 bunch leeks (2 or 3), cleaned well, split lengthwise and chopped
• 3 bunches spring onions, chopped
• 1 yellow onion (medium size), chopped
• 1/2 to 2/3 lb. bacon, chopped
• 2 Tbsp. flour
• 2 c. beef bouillon*
• 1 c. heavy cream*
• 1 c. light cream*
• 1 (16 oz.) container sour cream, at room temperature
• 2 egg yolks, beaten
• parsley (preferably fresh)

1. In large soup pot, saute bacon until clear.
2. (Do not brown!) Add leeks, spring and yellow onions, bouillon (use more if needed) and flour.
3. Bring to simmer, stirring occasionally, until onions are clear (about 8 to 10 minutes).
4. Add potatoes and creams.
5. Cook at a gentle simmer about 50 minutes to 1 hour, until potatoes are soft.
6. Remove from heat.

baking potatoes, leeks, spring onions, yellow onion, bacon, flour, beef bouillon, heavy cream, light cream, sour cream, egg yolks, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845006 (may not work)