4 med. size leeks, sliced
2 lb. potatoes, peeled and quartered
2 tbsp. butter
2 c. milk
2 1/2 tsp. salt
1/4 tsp. pepper
2 egg yolks

Melt butter in medium size pan. Saute leeks, stirring until golden. Add potatoes, milk, 2 cups water, salt and pepper. Cover and cook over a low heat until soft, about 40 minutes.

Press soup and vegetables through sieve or process in blender. If too thick, add 2-3 cups water. Beat egg yolks slightly and add 1 cup of soup mixture. Mix well and pour back into pan. Heat gently to thicken soup. Do not boil or soup will curdle. Serves 6-8.