2/3 c. diced bacon
1 lg. onion, chopped
2 tbsp. flour
6 c. chicken bouillon
4 lg. potatoes, sliced
1/2 c. sour cream
1/2 c. half and half cream
2 egg yolks
1 tbsp. parsley
1 tbsp. chervil

Brown bacon. Add onion and cook 5-10 minutes. Blend in flour; add bouillon and potatoes. Cover and simmer 1 hour.

Mix sour cream, half and half and egg yolks. Add a little hot soup to mixture. Stir gently into soup. Add parsley and chervil; simmer 10 minutes (gently). Serve. Serves 8.