Luxembourg Potato Soup (Gromperenzopp)

1. 1

   Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.

2. 2

   In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.

3. 3

   Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.

4. 4

   Cook 30 minutes so that potatoes and leeks are very soft.

5. 5

   Strain mixture through a sieve or put through a food mill, and return to pot.

6. 6

   Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.

7. 7

   Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.

8. 8

   Season with salt and pepper; garnish with parsley if desired.

9. 9

   Add salt and pepper and finely chopped parsley if desired.

* Per serving · 4 servings · Values may vary.