Remove green stalks and roots from 4 or 5 leeks. Wash well and cut into small pieces.
Melt 1 tablespoon butter in a heavy-based soup pan. Add the leeks and sauté slowly on a low heat until leeks are soft and transparent.
Dice 4 or 5 peeled potatoes, add to the leeks along with 1½pints/ ¾litre boiling water and 2 teaspoons salt.
Cook for 30 minutes.
Strain mixture through sieve or food mill and return to the pot. Add 1½pints/ ¾litre boiling milk, stir constantly and add 1 tablespoon butter. Then add 2 egg yolks blended with 4fl.oz./180ml cream slowly to hot soup (sour cream can also be used).
Add salt and pepper and finely chopped parsley if desired.
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