- 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
- In large soup pan cook bacon over medium heat until. Drain all but 1 Tbs fat.
- 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.
- 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.