Creamy Leek Soup

Step 1: Wash potato's and boil the potato's in their skin in salted water for about 20 -30 minutes and allow to cool slightly; Peel and mash.

Step 2: Meanwhile prepare the leeks: Remove the roots and tough outer layers and most of the darker green parts, (using mostly the white to light green parts) and slice thinly & horizontally, wash thoroughly under cold running water and drain them well.

Step 3: Melt half the butter in a large pan and add the leeks and cook over a medium heat until golden (they cook quickly and, if you don't check them often, you risk burning them, so keep an eye on them).

Step 4: See NOTE in description ~ Add the milk and the mashed potato and season to taste. Pour in the stock, stirring really well with a wooden spoon and reduce the heat and leave to simmer for about 30 minutes.

Step 5: Put the parsley into a bowl with the egg yolk and cream and add 4 teaspoons of the grated parmesan cheese ~ mix together carefully and put into the soup. Simmer soup for 2-3 minutes, then remove from the heat.

Step 6: Serve in bowl with fresh crust bread.