Potato Leek Soup

In a large pot, bring about 2 quarts of water to a boil over high heat. Add the potatoes and reduce to medium heat so that the water will simmer but not boil.

In a separate pan, bring the chicken stock to a simmer, and allow to simmer until reduced by half. It's OK if this takes a while because you won't use it until the potatoes are already cooked.

Allow the potatoes to continue cooking.

When the potatoes are easily pierced with a fork, drain the water, reserving about 1/4 of it. In the sink, peel the skins from the potatoes, using cool running water to keep your hands from burning. Only use water as needed, we don't want to significantly cool the interior of potatoes.

Roughly chop the potatoes into about 1-inch cubes and return them to the pot (or to any container that can fit all the potatoes). Make sure the heat is off -- no heat is applied in the remainder of the recipe. Add the salt, white pepper, and egg yolks to the still-hot potatoes and briefly mix by hand with a spatula or a spoon to distribute the ingredients evenly.

Still mixing by hand, add the leek water little by little, so the mixture has a consistent texture throughout.

Using an immersion blender, begin blending the mixture while adding the stock and heavy cream.

After both the stock and cream have been incorporated, begin adding the oil little by little, blending the entire time.

After the olive oil has been incorporated, the soup should be thick and smooth. If you'd like it thinner, add some of the reserved potato cooking water until you reach the desired consistency.

Taste and adjust the seasoning as desired.

Place the soup in a sealed container and refrigerate for at least 3 hours.

Just before serving, push the finished soup through a chinois, tamis, or a fine strainer -- the finer the strain, the smoother the texture of the finished soup.