This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

Potato Soup

4 slices bacon, diced
2 cups chopped onions
2 tablespoons flour
4 cups beef broth
3 large white potatoes, peeled and thinly sliced
2 egg yolks
1 cup sour cream

In a large Dutch oven, sauté the bacon for 5 minutes. Add onions, and sauté another 5 minutes. Stir in the flour, then add the broth, stirring constantly. Add the potatoes, and simmer about 1 hour.

In a small bowl, combine yolks and sour cream. Mix into the soup, then simmer for 10 minutes, stirring constantly.