You can use any white potato for this recipe, but Yukon Golds will give the creamiest, sweetest flavor.
Ingredients:
- 6 medium leeks, thinly sliced*
- 1/4 cup butter*
- 1 medium onion, thinly sliced*
- 6 medium potatoes, peeled and sliced*
- 1 egg yolk, beaten*
- 2 cups half-and-half or heavy cream*
- 6 cups chicken broth
- 1/2 cup chopped parsley*
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of Nutmeg
- 4 bacon strips, cooked crisp and crumbled
Directions:
- Heat butter in large saucepan over medium heat; add leeks and onion, saute until tender, but not browned.
- Add potatoes, broth and parsley, cover and simmer until vegetables are tender. Strain, reserving all the broth.
- Puree drained vegetables in a blender or food processor. Return puree and broth to pan.
- Add egg yolk, whisk gently into broth mixture. Add salt, pepper and nutmeg. Cook over medium heat until thermometer reads 160*F, stirring occasionally.
- Add half-and-half or cream and heat through, but not to a boil, stirring constantly. Garnish with crumbled bacon. Makes 12 servings.
*Ingredients available at Belltown
