Ingredients:
- 2 tablespoon butter
- 3 large leeks, finely chopped, white only
- 4 medium potatoes, peeled and diced (about 3 cups diced)
- salt to taste
- 1 cup milk
- 1 egg yolk
- 1 tablespoon butter
Preparation:
Melt 2 tablespoons of butter in a large skillet; sauté chopped leeks until very lightly browned. Put leeks in a large saucepan with diced potatoes; add just enough water to cover. Cover and cook on medium-low until potatoes and leeks are done. Put vegetable mixture with liquid through food mill or blend in batches. Stir in milk and add more water until desired consistency is reached. Bring potato soup to the boiling point; remove from heat. In medium bowl, beat egg yolk. Add about 1/2 cup of potato soup mixture to the egg yolk, stirring constantly. Return mixture to potato soup in pot and mix to blend well. Taste and adjust seasoning. Ladle potato soup into a serving bowl. Stir in 1 tablespoon of butter.Recipe for potato soup serves 6.
More Potato Soup Recipes
Potato Soup with Wild Leeks
Potato and Ham Soup
Potato Soup with Broccoli
German Potato Soup
Sausage and Potato Soup
Crockpot Potato Soup Recipe
Crockpot Potato Soup II
Hearty Potato Soup
Homemade Potato Soup II
Potato Soup with Leeks and Cabbage
Soup and Stew Recipes
Potato Recipes
Baked & Roasted Potatoes
Hash Browns
Potato Casseroles
Potato Salads
Scalloped Potatoes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
