This smells all kinds of fantastic as it’s cooking, especially once you add in the smoked salmon. I was able to get a big filet of smoked salmon at one of the last outdoor farmer’s markets of the year, and if you have anywhere that does it locally, I highly recommend going for that with this. Towards the last few stages of cooking this, you will need to watch it closely, as if it boils (instead of simmers), the milk will separate from the stock base, and you don’t want that. The original recipe also calls for chives and celery, but honestly, I’ve never found that either adds a lot to a soup, so I skipped them.
- 1 T olive oil
- 3 leeks, medium sized, the white and light green bits sliced thin (don’t use the dark green parts)
- 3 garlic cloves, minced
- 1 large potato, peeled and cubed (original recommended russet, I used a large red)
- .5 t salt
- .5 t black pepper
- 2 c chicken stock (original recommends vegetable broth)
- 2 T tomato paste
- 2 c milk (I used 2%)
- 8 oz smoked salmon, flaked (I got a 10 oz filet and just flaked it off the skin with a fork)
- .5 c heavy whipping cream
Heat your olive oil over medium heat in a heavy bottomed pot, and then add your leeks and garlic, sauteeing for two minutes. Then add your potato, salt, and pepper, and sautee for an additional minute. Add your stock and bring to a simmer, and let simmer for fifteen minutes, until your potato is fork tender.
Then, add your tomato paste and milk, stirring to combine, followed quickly by your smoked salmon, flaking it directly into the soup. Bring back to a simmer, but don’t let it boil, as then the milk will separate, and you don’t want that. Simmer for a few minutes more, stirring in the heavy cream, and then remove from heat, and enjoy!