CREAMY SALMON AND LEEK SOUP

Creamy Salmon and Leek Soup image

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 8

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.