Potato soup I

How to make it

1. 1

   Sweat the potato and leek

   Cut the peeled potatoes and the green part of the leeks into small pieces. Let them sweat in the butter for 10 minutes without browning.

2. 2

   Cook until tender

   Add 2 dl water and cook covered until the potatoes are tender. Press them through a sieve until fine.

3. 3

   Make the thickening

   Cut the white part of the leeks into fine strips and boil them separately in lightly salted water. Stir the butter and flour together, thin with the leek cooking water, stir in the potato purée and more water until the soup is the right thickness.

4. 4

   Finish

   When the soup boils, add the leek strips. Season with salt and pepper. Mix the egg yolk and cream together in the tureen and whisk the soup in. The egg yolk can be left out.

5. 5

   Note

   Note: Do not use stock instead of water; it spoils the soup's delicate flavour.