Cream of Potato Soup

• 4 medium size potatoes, peeled and cubed (about 1 1/2 lb)
• 1 medium size onion, finely shopped
• 3 minced garlic cloves
• 1 bay leaf
• 1 butter stick (4 oz)
• 2 chicken bouillon cubes, by maggie (or vegetable)
• 500 ml hot milk
• 2 egg yolks
• pepper
• crouton (optional)
• minced parsley (optional)

1. Start with melting 1/4 of the butter at low heat and sauteing the garlic with the onions in a pot.
2. Add the cubed potatoes and pour enough enough water to cover.
3. To that add the bay leaf and the 2 bullion cubes.
4. Boil until potatoes become tender.
5. After the potatoes are cooked blend them using immersion blender.
6. Add the hot milk and simmer for 5 minute.
7. Remove from the stove and add some pepper and stir in the 2 egg yolks.
8. You can top each portion of the soup with minced parsley and croutons.
9. To make the croutons melt the rest of the butter in a pan and add cubed bread.
10. Stir untill bread thoroughly coated with the butter and appear slightly browned.

potatoes, onion, garlic, bay leaf, butter, chicken bouillon cubes, egg yolks, pepper, parsley

Taken from www.food.com/recipe/cream-of-potato-soup-384386 (may not work)