Potato Soup - cooking recipe

Ingredients

5 diced potatoes
4 chopped leeks (white part only)
2 Tbsp. chopped parsley
2 egg yolks
2 Tbsp. butter
salt
2 c. scalded milk
white pepper
croutons

Preparation

Saute leeks and parsley in a saucepan with butter.
In a large saucepan, place potatoes, sauteed leeks and parsley and add enough water to cover.
Bring to a boil.
Add salt.
Reduce heat and simmer until potatoes are cooked.
Put entire mixture through a sieve or puree in an electric blender.
Return to a saucepan and add milk.
Beat in egg yolks.
Serve with a teaspoon of butter and croutons in each bowl.