Instructions: Heat the butter in a large stockpot over high heat until very hot. Add the leeks, garlic, and onion and lightly saute for about 3 minutes. Add the sherry and reduce over high heat until about 1/2 cup of liquid remains. Add the potatoes and stock, lower the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes. Puree the soup with a handheld blender or in batches in a food processor or blender and then return the soup to the pan. Add the cream, cayenne sauce, and thyme and season to taste with lots of salt and black pepper. Simmer for about 10 minutes.

Meanwhile, to prepare the chicken, oil the grill rack and preheat the grill. Mix together the olive oil, basil, and salt and pepper in a small bowl and rub the chicken with the mixture. Place the chicken on the hot grill and cook for 2 to 3 minutes on each side. Remove chicken from the grill, let cool for a few minutes, and then julienne it. Add the chicken to the soup and stir. Cook for a few more minutes if the chicken is still pink inside.

Ladle soup into bowls and serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.