in Soup Recipes

Cheese and leek soup with salmon

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Ingredients for 3 servings:

  • 200 g potatoes
  • 250 g leek
  • 1 onion(s)
  • 25 g butter
  • 500 ml chicken broth
  • 200 g processed cheese
  • 100 g smoked salmon
  • 4 tbsp crème fraîche
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel, wash, and dice the potatoes. Rinse, trim, and slice the leek into rings. Peel and finely dice the onions. Heat the butter in a saucepan and fry everything. Pour in the broth, bring to a boil briefly, and simmer over medium heat for about 20 minutes. Purée the soup with a hand blender. Add the cream cheese and heat through again, stirring. Season to taste with salt and pepper. Cut the salmon into strips. Serve the soup in bowls, place 1 tablespoon of crème fraîche in the center of each bowl, and add the salmon strips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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