Creamy Smoked Salmon Leek Potato Soup Recipes

POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS

Potato Leek Soup with Smoked Salmon and Rye Croutons image

Provided by Tyler Florence

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 potatoes, diced
1 onion
3 cloves of garlic
1 sprig fresh thyme, cleaned
2 quarts of chicken stock
1 cup of cream
1 leek
3 slices of julienne smoked salmon
4 slices of rye bread

Steps:

Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

POTATO SOUP WITH SMOKED SALMON RELISH

Potato Soup with Smoked Salmon Relish image

Provided by Emeril Lagasse

Categories main-dish

Time 1h25m

Yield 10 servings

Number Of Ingredients 15

Ingredients

10 cups chicken stock
2 pounds baking potatoes, peeled and diced
1/4 cup heavy cream
1/2 pound smoked salmon, julienne
1/4 cup brunoise red onions
2 tablespoons chopped chives
Drizzle extra-virgin olive oil
1/2 stick unsalted butter
1 1/4 pounds yellow onions, thinly sliced (about 4 cups)
3 ribs celery, chopped (about 1 cup)
Salt
Cayenne
Freshly ground black pepper
1 bay leaf
3 tablespoons chopped garlic

Steps:

Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

LEEK AND SALMON SOUP

Leek and Salmon Soup image

This is a soup that beautifully disguises the amount of veggies. My kids adore it. This is also the only way they will happily eat salmon. It's so tender and blends in so well with the leeks and veggies that they are happy when this turns up every 2 weeks or so. Serve with crusty bread to sop up the remains.

Provided by Allyson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 leeks, white and light green parts only, thinly sliced
2 small yellow onions, thinly sliced
2 shallots, thinly sliced
4 cloves garlic, minced
1 teaspoon salt
5 cups vegetable stock, divided
2 large yellow potatoes, sliced
1 small head cauliflower, broken into small florets
2 carrots, sliced
1 cup heavy cream
1 pound skinless salmon fillet, cut into large chunks
salt and cracked black pepper to taste
½ (2.8 ounce) package French-fried onions, or to taste

Steps:

Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 31.1 g, Cholesterol 86.8 mg, Fat 25.8 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 11.5 g, Sodium 782.1 mg, Sugar 5 g

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