6 leeks
6 med. potatoes, chopped
1/2 c. chopped parsley
2 tbsp. butter
1 egg yolk
2 c. cream
4 slices bacon
6 c. chicken broth
1 lg. onion
Nutmeg
2 tbsp. flour for thickening

Cook leeks and onions in butter. Precook slightly potatoes. Mix egg yolk with cream. Cook potatoes in chicken broth. Add leeks and onion. Add nutmeg and flour if necessary. Serve with bacon sprinkled on top.