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Leek and Potato Soup, the blonde’s favourite soup. I made it last night whilst she was tucked up in bed, and completed this morning. It is a world beater, a super-rich starter, serve in small cups, chilled with a sprinkle of chopped parsley and spring onions and a glass of champagne. It is super simple to make.

The secret, of course, is in the home-made chicken stock.


  • 2 large potatoes peeled and chopped.
  • 2 large leeks peeled and chopped.
  • 2 onions peeled and chopped.
  • 2 cloves garlic peeled and chopped.
  • 1 large bunch of thyme, tied with string.
  • 1 tablespoon ground nutmeg.
  • Butter, olive oil, salt and black pepper.
  • 4 cups of chicken stock.
  • 2 cups half and half (more in reserve).


  • Toss vegetables, thyme and nutmeg in butter and oil in a large pot and cook stirring for 4 minutes.
  • Add stock and boil till vegetables are thoroughly cooked through – cool – throw away the thyme.
  • Add 1 cup cream and then liquidise mixture in batches adding more cream to help create a very smooth soup.
  • Chill in plastic containers for 24 hours.
  • Adjust seasoning to taste, liquidise once more and add more cream to suit your preference. In all, I added a second cup. The soup should be very cold, and runny like smooth honey. Store in the fridge.

This is a classic starter to a light supper – follow with a simple omelette, smoked salmon and more champagne!