6 leeks, white part only, cut into thin rounds
1 white onion, sliced
1/4 c. butter
6 potatoes, peeled & sliced
6 c. chicken bouillon
1/2 c. parsley, chopped
1 egg yolk, beaten
Salt & pepper
Dash of ground nutmeg
2 c. light cream
Bacon, crumbled, crisp
(Add more leeks & potatoes)

Saute leeks and onion in butter until soft but not brown. Add potatoes, bouillon and parsley, and simmer until vegetables are soft. Strain and sieve vegetables and return puree to broth. Add some broth to egg, stirring, then add egg to broth with seasonings. Add cream and reheat but do not boil. Garnish in tureen with bacon. With salad and rolls, this is a hearty meal. Makes 2 quarts. (You can use a blender instead of the sieve.)