Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



1 Tbsp             Bacon grease (or butter)

3 cups              Leeks, cleaned and sliced

1 /2 cup           Onion, diced

1 tsp                Garlic, minced

2 tsp                Salt

5 cups              Potatoes, peeled and diced

1 quart            Chicken broth

1                       Bay leaf

1 /2 tsp            White pepper

1 cup               Heavy cream

1 /2 cup           Sour cream

1                      Egg yolk

Fresh chopped chives for garnish


Melt bacon grease in a two-quart saucepot over medium heat. Add leeks, onion, garlic and salt. Cook until the vegetables become soft. Add potatoes, chicken broth and bay leaf. Cover pot and cook on a low simmer until potatoes become tender. Allow mixture to cool for 15 minutes. Combine whipping cream, sour cream, egg yolk and white pepper. Place the soup base in a blender and puree. Add cream mixture and blend until smooth. Chill completely before serving.

Yield: three quarts

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more