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Categories:Viewed: 12 - Published at: 8 years ago
Ingredients
- 3 large potatoes, sliced thin
- 4 slices lean bacon, diced
- 6 leeks, sliced thin (onion may be substituted)
- 1/4 c. chopped onion
- 2 Tbsp. flour
- 4 c. chicken broth
- 2 egg yolks, beaten
- 1 c. sour cream
- 3 Tbsp. chopped parsley
Method
- Saute bacon in deep saucepan for 5 minutes.
- Add leeks and onion; saute 5 more minutes.
- Stir in flour.
- Slowly add chicken broth, stirring constantly.
- Add potatoes for 1 hour.
- Mix in blender or mash until creamy.
- Combine egg yolks and sour cream; add to soup.
- Simmer for 10 minutes, stirring constantly.
- Garnish with fresh parsley.
- Makes 2 quarts.
