Potato Soup with Parsley

Along with other stuff, i also made this soup. In the midst of cooking, i was incredibly sceptical as to how it would turn out but my family seemed to love it. :D

Things needed
1.5 litres of Beef Stock (I use stock cubes. works just fine)
4 Potatoes (big ones) coarsely grated
1 egg yolk
1 hard-boiled egg yolk, mashed
50g single cream ( i used like 100g though)
50g of parmesan cheese
1 tablespoon of finely chopped parsley (i used those preserved ones)
salt and pepper
125 g of croutons

Step 1: Boil the stock in a pot. Sprinkle salt and pepper on the grated potatoes before pouring them into the stock. Cook for 15 minutes stirring from time to time.

Step 2: Beat the egg yolk in a seperate big bowl and add the mashed hard-boiled egg yolk. Blend the cream, parmesan and parsley into the egg mixture and whisk them together

Step 3: Carefully pour 250g of the stock into the big bowl and mix well. Reheat the remaining stock and potatoes and gradually add in the egg/cream/cheese mixture in. Stir and bring to a boil

Step 4: Serve!