Gromperenzopp

Slice the leeks into thin rings, separating the white and light green parts from the darker green tops; rinse thoroughly to remove any soil.

Peel and cut the pared potatoes into thin slices or small chunks, keeping them roughly uniform in size for even cooking.

Heat the butter in a large pot over medium heat, then add the white and light green leek parts and sauté gently for 2–3 minutes, stirring occasionally.

Pour the boiling water into the pot with the leeks, add the potato pieces, and season with 2 teaspoons of salt. Bring to a simmer.

Cook the potatoes and leeks for about 15–20 minutes, or until the potatoes are completely tender and begin to break apart slightly.

While the vegetables cook, whisk together the egg yolks and cream in a small bowl until smooth; set aside.

Pour the boiling milk into the pot with the cooked vegetables and stir gently to combine.

Remove the pot from heat and slowly temper the egg yolk and cream mixture by ladling some of the hot broth into it while whisking constantly to prevent curdling.

Pour the tempered egg and cream mixture back into the pot while stirring gently to incorporate evenly throughout the soup.

Return the pot to low heat and stir frequently for 2–3 minutes until the soup is heated through and slightly thickened; do not allow it to boil.

Season the soup with salt and pepper to taste, stirring well to distribute the seasonings evenly.

Ladle the gromperenzopp into bowls and serve hot with crusty bread or garnished with the reserved dark green leek tops if desired.