Best Creamy Salmon And Leek Soup Recipes

LEEK AND SALMON SOUP

Leek and Salmon Soup image

This is a soup that beautifully disguises the amount of veggies. My kids adore it. This is also the only way they will happily eat salmon. It's so tender and blends in so well with the leeks and veggies that they are happy when this turns up every 2 weeks or so. Serve with crusty bread to sop up the remains.

Provided by Allyson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 leeks, white and light green parts only, thinly sliced
2 small yellow onions, thinly sliced
2 shallots, thinly sliced
4 cloves garlic, minced
1 teaspoon salt
5 cups vegetable stock, divided
2 large yellow potatoes, sliced
1 small head cauliflower, broken into small florets
2 carrots, sliced
1 cup heavy cream
1 pound skinless salmon fillet, cut into large chunks
salt and cracked black pepper to taste
½ (2.8 ounce) package French-fried onions, or to taste

Steps:

Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 31.1 g, Cholesterol 86.8 mg, Fat 25.8 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 11.5 g, Sodium 782.1 mg, Sugar 5 g

CREAMY SALMON AND LEEK SOUP

Creamy Salmon and Leek Soup image

A creamy but low-fat soup.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Cream Soups

Number Of Ingredients 8

Ingredients

2 tablespoon(s) olive oil
2 large leeks, halved and finely sliced
1 - bay leaf
4 cup(s) russet potatoes, diced
4 cup(s) chicken broth
1/2 cup(s) heavy cream
1/4 pound(s) smoked salmon, cut into strips
1 small bunch chives, snipped (or 2 tablespoons fresh dill, snipped)

Steps:

Heat the oil in a large saucepan and add the leeks and bay leaf.
Cook over a low heat for 8-10 minutes or until the leek is soft, then add the potatoes and stir until coated in the oil.
Add the broth and cream and bring to a simmer, then gently bubble for 10-15 minutes until the potatoes are tender.
The recipe can be frozen at this point but under-cook the potatoes slightly. When ready to serve, defrost and bring back to a simmer to finish cooking and continue the recipe.
Add two-thirds of the smoked salmon, stir through and season.
Serve the soup in deep bowls with the remaining smoked salmon and snipped chives or fresh dill on the top.