Ingredients:

• 8 slices bacon, diced
• 4 leeks, white and pale green parts only, sliced
• 1/2 cup onion
• 4 Tbs flour
• 8 cups chicken broth
• 6 large baking potatoes
• 4 beaten egg yolks
• 2 cups sour cream
• 1 tsp chopped parsley

Directions:

1. In large soup pan cook bacon over medium heat until. Drain all but 1 Tbs fat.
2. Add leeks and onion; sauté for 3-5 min. Add flour and cook briefly. Add broth and stir until smooth. Add potatoes and simmer for 1 hour.
3. Before serving, combine yolks and sour cream. Stir slowly into soup. Simmer over very low heat for 10 min. Do not let it boil. Garnish with parsley to serve.