1/4 c. butter
1/2 c. diced leek (yellow part only)
3 tbsp. chopped onion
1/2 c. flour
6 c. chicken stock
2 c. raw potato, diced
1 egg yolk, beaten
1 1/2 c. milk, part should be heavy cream
Salt & pepper
1 tbsp. parsley, chopped
Crumbled bacon

Saute onions and leeks in butter until transparent. Add flour and mix well. Add 3 cups of the chicken stock. Stir well and let simmer slowly. In separate pot put other 3 cups chicken stock and potato and bring to boil. Simmer 20 minutes. Puree in blender. Add puree to first pot. Mix small amount of liquid to egg yolk and stir into mixture. Add cream, milk and seasonings. Reheat but do not boil. Garnish with parsley and bacon, crumbled.