This classic recipe is perfect for an autumny rainy day: warm, comforting, hearty and extra tasty and rich because of the warm smoked salmon. For extra flavour I cooked along a parmesan rind I still had in the freezer, which I removed just before blending.
Potato & Leek Soup with Warm Smoked Salmon
- 3 tbsp / 40 g unsalted butter (or 1 tbsp olive oil to keep it vegan)
- 1 kg potatoes, peeled and roughly chopped into 2 cm chunks
- 3 large leeks, roughly chopped (white & light green parts)
- 3 cloves garlic, peeled and smashed
- 1.5 liter chicken or vegetable stock
- 3 sprigs fresh thyme
- 1 tsp salt
- ground black pepper
- 2 bay leaves
- 1 cup heavy cream, or use a dairy free option to keep it vegan
- To serve
- Spring onions and / or dill, finely chopped
- 2 warm smoked salmon filets (or regular smoked salmon)
In a large soup pot heat the butter or the oil over medium heat.
Add the leeks and garlic and cook, stirring regularly, until softened and fragrant and wilted, about 10 minutes. Don't let it brown, adjust the heat of needed.
Add the potatoes, stock, thyme, bay leaves, salt and pepper to the pot and bring to a boil.
Cover and turn the heat down. Simmer for ±15 minutes until the potatoes are cooked through.
Remove the thyme sprig and bay leaves and purée the soup with a hand blender until smooth.
Add the cream and bring to a simmer.
Taste and season with salt and pepper to your liking.
Serve with the salmon divided over the soup and sprinkled with spring onions and / or dill.
- The soup can be frozen for up to 3 months, preferably freeze without the cream as the texture might change, but it will still taste fine. After defrosting reheat it over medium heat until hot, then add the cream and bring to a simmer before serving.
- If the soup is too thick, add water or stock. If soup is too thin, simmer a bit longer until thickened. I