Creamy Salmon and Leek Soup

Vicki Butts (lazyme)


A creamy but low-fat soup.


★★★★★ 1 vote

15 Min
25 Min
Stove Top


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

How to Make Creamy Salmon and Leek Soup


  1. Heat the oil in a large saucepan and add the leeks and bay leaf.
  2. 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.
  3. Add the broth and cream and bring to a simmer, then gently bubble for 10-15 minutes until the potatoes are tender.
  4. 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.
  5. Add two-thirds of the smoked salmon, stir through and season.
  6. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives or fresh dill on the top.

Printable Recipe Card

About Creamy Salmon and Leek Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: UK/Ireland

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