4 slices bacon, diced
6 leeks, sliced thin
1/4 c. chopped onion
2 tbsp. flour
4 c. chicken broth
3 lg. potatoes, sliced thin
2 egg yolks
1 c. sour cream
1 tbsp. parsley

Saute bacon in a deep saucepan for 5 minutes; add leeks and onions and saute for another 5 minutes. Stir in flour. Add broth slowly, simmering constantly. Add potatoes and simmer for 1 hour. Combine egg yolks and sour cream; stir into soup. Simmer 10 minutes, stirring constantly. Garnish with parsley and serve.