Cream of Leek and Potato Soup

Recipe ingredients:

1lb Potatoes
2 leeks
1 litre Beef Broth
2 oz Butter
1 cup milk (3.25% or 2%)
2-3 stems of dill (or parsley)
2 tablespoons Flour
1 egg yolk
Salt
Croutons

Recipe preparation:

Cut peeled potatoes in pieces and put them in a saucepan with half of the beef broth and salt and boil until the potatoes are soft. When done remove from heat and blend. In another saucepan melt the butter and add cleaned and chopped leeks. Sautee for 4-5 minutes, then add the flour and stir constantly for one minute. Add slowly part of the remaining broth and stir well until mixture is smooth. Blend, then add the rest of the broth and the blended potatoes. Bring to a boil, then lower the heat and simmer for 5-10 minutes. In a bowl mix milk with egg yolk, then add them to the soup. Remove from heat. Serve hot with croutons.

Tips:

For children, sustitute croutons (if they don't like it) with Gold Fish Crackers. They will surely like those!

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