Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Leeks
1/4 c Butter/margarine
5 c Chicken broth
1 md All purpose potato pared
And sliced thin
2 Egg yolks
1 c Shredded Jarlsberg cheese
Divided
Salt and white pepper to
Taste

Rinse leeks under running cold water to remove sand. Cut leeks 1 inch
above white base. Reserve 1 green leaf for garnish; discard remaining
leek greens. Coarsely chop white part of leeks into pieces. In medium
saucepan, over medium heat, saute leeks in butter until soft, about 3
minutes. Add broth and potato; cover and cook until potato is fork
tender, about 20 minutes. In blender container or food processor, in
batches, process soup until pureed. Return soup to saucepan. In small
dish, beat egg yolks. Stir 1/4 cup soup into yolks. Slowly stir yolks
back into soup. Reserve 2 Tb cheese for garnish. Gradually stir
remaining cheese into soup until melted. Season with salt and pepper.
Pour into serving dishes. Garnish each with thin strips of leek
green and reserved cheese. -----

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