creamy salmon and leek soup

How To Make creamy salmon and leek soup

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