Potato Soup

Name: Potato Soup
Ingredients: 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

11 ingredients

8 steps

Ingredients

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

Directions

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.