John Myers
Potato and Mushroom Soup with Smoked Salmon
The perfect potato and mushroom soup with smoked salmon recipe with a picture and simple step-by-step instructions.
- 5 Potatoes
- 1 Leek
- 150 g Mushrooms
- 1 cup Cream
- 4 cups Vegetable broth
- Salt
- Pepper
- Butter
- Nutmeg
- Chopped parsley
- 3 slices Smoked salmon
- Clean the leek and cut into fine rings, peel the potatoes and cut into small cubes.
- Melt a piece of butter in a saucepan over medium heat and sauté the leek.
- Add the potatoes, add the stock and simmer until the potatoes are quite soft.
- In the meantime, roughly chop the mushrooms and cut the salmon into cubes or thin strips.
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Take the pot off the stove briefly, puree the potatoes and leeks with a hand blender, put the pot back on the stove.
- Add the mushrooms and cream to the saucepan, season with salt, nutmeg and pepper to taste, and simmer for another 10 minutes.
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Pour the soup into plates, sprinkle with parsley and place the salmon cubes/strips on top.
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