Real Recipes From Real Home Cooks ®

creamy salmon and leek soup

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

A creamy but low-fat soup.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For creamy salmon and leek soup

  • 2 Tbsp
    olive oil
  • 2 lg
    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 sm
    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.

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