Creamy smoked salmon, leek & potato soup
Creamy and low-fat aren’t just words you often hear together, but that’s exactly what you get with this freeze-ahead starter.
- Prep: 15 mins
- Cook: 25 mins
- Easy
- Serves: 8
Ingredients
Creamy smoked salmon, leek & potato soup method
STEP: 1 Heat the butter in a big saucepan and add the leeks and bay leaf. Cook over low heat for up to 8 to 10 mins or until the leek is soft, then stir through the potatoes till coated in the butter. Pour over the stock and cream and bring to a simmer, next gently bubble for up to 10 to 15 mins till the potatoes are tender.
Step: 2 If freezing at this stage, slightly under-cook the potatoes, melt them, and bring them back to a simmer to finish cooking them and continue the recipe.
STEP: 3 Add two-thirds of the smoked salmon, mix them well, and season. Serve the soup in deep bowls with the left over smoked salmon and snipped chives on the top.
