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
for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.
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.