Creamy smoked salmon, leek & potato soup

By Good Food

Creamy and low-fat aren’t words you often hear together, but that’s exactly what you get with this freeze-ahead starter

Prep:15 mins
Cook:25 mins

Serves 8
Easy

Nutrition per serving

kcal 240
fat 11g
saturates 6g
carbs 23g
sugars 2g
fibre 3g
protein 14g
salt 1.58g

Ingredients

large knob of butter
2 large leeks, halved and finely sliced
1 bay leaf
1kg floury potatoes, diced
1l chicken or vegetable stock
100ml double cream
200g smoked salmon, cut into strips
small bunch chives, snipped

Method

Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them 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 on the top.

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