3 md Leeks
1/4 c  Butter/margarine
5 c  Chicken broth
1 md All purpose potato pared
And sliced thin
2    Egg yolks
1 c  Shredded Jarlsberg cheese
Divided
Salt and white pepper to
Taste

Rinse leeks under running cold water to remove sand. Cut leeks 1 inch above
white base. Reserve 1 green leaf for garnish; discard remaining leek
greens. Coarsely chop white part of leeks into pieces. In medium saucepan,
over medium heat, saute leeks in butter until soft, about 3 minutes. Add
broth and potato; cover and cook until potato is fork tender, about 20
minutes. In blender container or food processor, in batches, process soup
until pureed. 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. Gradually stir remaining cheese into soup until melted.
Season with salt and pepper. Pour into serving dishes. Garnish each with
thin strips of leek green and reserved cheese.