The real taste of the capital!


  • for the leek and potato soup:
  • leek and potato soup
  • 50 g butter
  • 1 medium onion (peeled and roughly chopped)
  • 2 leeks (white part only, roughly chopped)
  • 2 sticks of celery (roughly chopped)
  • salt and freshly ground white pepper
  • 275 ml milk
  • 275 ml cream (plus extra to adjust consistency)
  • 4 potatoes (peeled and sliced)
  • for the coddle mix:
  • 8 cocktail sausages
  • 4 slices of bacon (diced)
  • 2 potatoes (peeled and evenly diced)
  • 1 carrot (peeled and cut in batons)
  • ¼ turnip (peeled and evenly diced)
  • salt
  • for the buttermilk cream:
  • 150 ml cream
  • 3 buttermilk
  • salt and freshly ground white pepper
  • for the garnish:
  • 2 tblsp parsley (chopped)


  • For the Leek and Potato Soup:
  • Melt the butter in a heavy-based saucepan and add the onion, leeks and celery. Season and cook gently until soft (about 20 minutes).
  • Add the milk and cream and bring to the boil.
  • Add the potatoes and simmer for about 10 minutes.
  • Liquidise the soup and pass it through a strainer.
  • Taste for seasoning and add cream if necessary to adjust the consistency.
  • For the Coddle Mix Poach the sausages and bacon in a medium-sized saucepan of simmering water until cooked. In a separate pan blanch the potatoes, carrot and turnip in boiling salted water until tender but still with some bite.
  • For the Buttermilk Cream: Semi-whip the cream and add the buttermilk. Season. Whisk until firm.
  • To Serve: Heat the soup, add the coddle mix and simmer until heated through. Place in four warm soup bowls. Garnish with a spoonful of buttermilk cream and some parsley.

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