Potato Soup

• 4 Tbsp. butter
• 4 Idaho potatoes, peeled and thinly sliced
• 4 large leeks, washed and shredded
• 1 1/2 c. water
• 1/2 tsp. Dijon mustard
• 1 1/2 c. milk
• 2 egg yolks
• 1/2 c. heavy cream
• 2 Tbsp. chopped parsley
• 1/2 c. fried croutons
• freshly cracked black pepper

1. Melt the butter in a deep heavy pan.
2. Add the sliced potatoes and 3/4 or all of the leeks with 1/2 cup water, mustard, salt and pepper.
3. Cover and cook over low heat until the vegetables are soft and mushy.
4. Pour in the milk and 1 cup of water.
5. Stir over low heat until the soup comes to a boil.
6. Remove from the heat and let stand 15 minutes, then puree in an electric blender.
7. Beat the egg yolks with the heavy cream in a separate bowl.
8. Stir the yolk mixture into the soup over low heat; do not boil.

butter, potatoes, leeks, water, mustard, milk, egg yolks, heavy cream, parsley, croutons, freshly cracked black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189215 (may not work)