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Lynn's Potato Leek Soup

2 tablespoon butter 
3 large leeks, finely chopped, white only 
4 medium potatoes, peeled and diced (about 3 cups diced) 
salt to taste 
1 cup milk 
1 egg yolk 
1 tablespoon butter 
Melt 2 tablespoons of butter in a large skillet; sauté chopped leeks until very lightly browned. Put leeks in a large saucepan with diced potatoes; add just enough water to cover. Cover and cook on medium-low until potatoes and leeks are done. Put vegetable mixture with liquid through food mill or blend in batches. Stir in milk and add more water until desired consistency is reached. Bring potato soup to the boiling point; remove from heat. In medium bowl, beat egg yolk. Add about 1/2 cup of potato soup mixture to the egg yolk, stirring constantly. Return mixture to potato soup in pot and mix to blend well. Taste and adjust seasoning. Ladle potato soup into a serving bowl. Stir in 1 tablespoon of butter.
Recipe for potato soup serves 6. 

The most important thing a father can do for his children is to love their mother.

- David O. McKay