Recipe courtesy of Cheryl Smith

Ackee and Potato Soup with Crab Salad

  • Total: 1 hr 20 min
  • Prep: 15 min
  • Cook: 1 hr 5 min
  • Yield: 8 to 10 servings
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2 tablespoons olive oil

4 tablespoons unsalted butter

2 leeks, white parts only about 4 inches each, sliced

1 small onion, chopped

1 pound Yukon Gold potatoes, peeled and roughly chopped

Bouquet garni (2 thyme sprigs, 1 bay leaf and several parsley stems)

8 cups chicken stock

1 (15-ounce can) ackee, drained and rinsed

Salt and freshly ground black pepper

Crab Salad, recipe follows

Crab Salad:

1-pound lump crab meat, picked

2 scallions, thinly sliced

1 lemon, juiced

1/2 cup olive oil

1/2 teaspoon Cheryl's Hot Sauce, recipe follows

1 sprig fresh thyme, picked and chopped

Salt and freshly ground black pepper

Cheryl's Hot Sauce:

10 whole Scotch bonnet peppers, rinsed and stems removed

1 to 1 1/2 cups white vinegar

10 whole pimento seeds


  1. In a medium size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni. Stirring the ingredients until you smell the herbs. Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.
  2. In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound.

Crab Salad:

  1. Mix all the ingredients in bowl.

Cheryl's Hot Sauce:

  1. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
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