Created by dienia b on February 6, 2020
Step 1: Chop the leeks and wash well
Step 2: You should have about 1 1/2 cups.
Step 3: In a Dutch oven
Step 4: Melt the butter over low heat
Step 5: Add leeks and saute until soft and translucent.
Step 6: Add diced potatoes and 3 cups boiling water
Step 7: Season with 2 teaspoons salt.
Step 8: Cook 30 minutes so that potatoes and leeks are very soft.
Step 9: Use immersion blender and blend soup
Step 10: Blend egg yolks into the sour cream and light cream.
Step 11: Stirring constantly, add milk, 1 tablespoon butter, then the egg and cream mixture into the soup
Step 12: Season
Step 13: Add parsley