How to make
Sauté the finely chopped leeks in butter until transparent. Add the flour and cook, stirring vigorously for 3-4 minutes. Add stock and after boiling, add the coarsely chopped potatoes and lower the heat.
Simmer over low heat about 20 minutes, then season with salt and pepper.
Remove from the heat and blend the mixture. Beat the yolks of the two eggs with cream and add to the soup.
Serve hot.
