This soup is very hardy and very filling. A salad and some wonderful homemade bread will do the trick for a great meal! Note: Leek leaves need to be pulled apart and rinsed. They can be full of sand and dirt.

Makes about 8-10 servings

Ingredients:

6 leeks, white part with two inches of green, remove roots, cut into thin rounds
1 large onion, chopped
1/4 cup organic butter
4-5 medium-sized potatoes, peeled and cubed
6 cups chicken broth, set ½ cup broth aside for future use
½ cup fresh parsley or 1/4 cup dried parsley
1 egg yolk, beaten
1 - 1 ½ tsp. salt
½ tsp. crushed red pepper
1 cup organic heavy cream

a blender or Vita Mix
a strainer spoon to remove veggies from broth

How to:

1. Sauté leeks and onions in butter until soft but not brown.
2. Add potatoes, broth and parsley and simmer until veggies are soft.
3. Strain out the veggies and place them into your Vita-Mix or blender. Blend only until pureed.
4. Add the pureed veggies to broth.
5. Add egg yolk to the ½ cup broth and mix well
6. Add egg/broth mixture to soup.
7. Slowly stir in cream and reheat but DO NOT BOIL.
8. Serve immediately.