| How To Cook: |
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1. Peel the potatoes and partially cook in plenty of water.
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2. Carefully clean and slice the leeks; peel and chop the onion.
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3. Heat a little butter and brown the leeks and onion.
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4. Dredge lightly with flour, and then stir in enough liquid from the potatoes to make a thin sauce.
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5. Add this to the potatoes and continue to cook until all the ingredients are soft enough to rub through a coarse wire sieve.
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6. Reheat, season and add the cream.
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7. Beat the eggs until frothy and put a little into each soup plate.
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8. Pour the soup over the beaten egg, stir, and serve immediately.
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