Instructions: 1. Rinse leeks under running cold water to remove sand.

2. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish; discard remaining leek greens.

3. Coarsely chop white part of leeks into pieces.

4. In medium saucepan, over medium heat, saute leeks in butter until soft, about 3 minutes.

5. Add broth and potato; cover and cook until potato is fork tender,about 20 minutes.

6. In blender container or food processor, in batches, process soup until pureed.

7. Return soup to saucepan. In small dish, beat egg yolks. Stir 1/4 cup soup into yolks. Slowly stir yolks back into soup. Reserve 2 Tb cheese for garnish.

8. Gradually stir remaining cheese into soup until melted. Season with salt and pepper.

9. Pour into serving dishes. Garnish each with thin strips of leek green and reserved cheese.

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