Cream of Potato Soup Recipe

Directions:

1. Start with melting 1/4 of the butter at low heat and sauteing the garlic with the onions in a pot. Add the cubed potatoes and pour enough enough water to cover. To that add the bay leaf and the 2 bullion cubes. Boil until potatoes become tender.
2. After the potatoes are cooked blend them using immersion blender.
3. Add the hot milk and simmer for 5 minute.
4. Remove from the stove and add some pepper and stir in the 2 egg yolks.
5. You can top each portion of the soup with minced parsley and croutons.
6. To make the croutons melt the rest of the butter in a pan and add cubed bread. Stir untill bread thoroughly coated with the butter and appear slightly browned.