Salmon, Leek and Potato Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 medium onion (peeled and chopped)
- • 1 clove of garlic (peeled and crushed)
- • 2 large leeks (trimmed and sliced)
- • 2 large potatoes (peeled and diced (approx. 200g/7oz each))
- • 1 vegetable stock cube (made up with 1L of boiling water)
- • 100 g smoked salmon (cut into small pieces)
- • 50 g reduced fat cream cheese
- • salt and black pepper (to taste)
- • low calorie cooking spray
Preparation Steps
Spray a large saucepan with low calorie cooking spray and place over a medium heat.
Add the onion and leek and cook for about 10 minutes or until softened.
Add the garlic, potatoes and stock and stir.
Lower the heat and cover with a lid. Simmer gently for 20 minutes, until the potatoes have softened.
Remove the saucepan from the heat. Use a handheld stick blender to blitz the soup in the saucepan until it is smooth. Alternatively, you can use a food processor and blitz the soup in batches and then return it to the saucepan.
Add the cream cheese to the soup and stir in until smooth.
Add the salmon pieces and stir in. The heat in the soup will cook the salmon, there is no need to cook further.
Season to taste with salt and pepper and serve with a crusty wholemeal roll.