Its deep summer and the veggies are coming on. Leeks are available and so are the potatoes. Why not put them together and create a great soup! When you make this soup with homemade chicken broth, you really super charge the nutrient value and increase the flavor to rival the best soups created anywhere! Easy peasy!
French Potato Leek Soup with Salmon and Dill
(Serves 6)
Ingredients:
- 3 tbsp. good quality olive oil
- 2 leeks, white and pale green parts washed and diced
- 2 large potatoes peeled and cubed
- 4 cups homemade chicken broth
- 1/2 cup heavy cream (I like Kalona® brand)
- 2 tbsp. chopped fresh dill
- 1/4 lb. smoked salmon
- Salt and pepper to taste
- Olive oil, fresh dill, chives for garnish
Directions:
Add 2 tablespoons of olive oil to a large heavy pan and heat over medium-high heat. Add the chopped leeks and sauté 5 minutes.
Add potatoes, broth, and bring to a boil. Reduce heat to low and simmer potatoes ‘til tender, about 20 minutes.
Remove from heat.
Use a stick blender, or blend in a blender, in small batches and add back to the pot.
Add cream and chopped fresh dill. Heat ‘til hot, do not boil.
Add chopped salmon, and salt and pepper to taste.
Serve in shallow bowls so the salmon doesn’t sink, and garnish with a drizzle of olive oil, dill, and/or chives.
So good!
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