Salmon Potato Leek Soup
This salmon potato leek soup recipe is a cozy combination of delicate leek, potatoes, and rich salmon.
Ingredients
- 1 pouch (40 oz) Chicken of the Sea® Pink Salmon, Skinless & Boneless Pouch
- 2/3 c butter
- 12 leeks
- 2 sweet onions, diced
- 4 lbs Yukon gold potatoes, peeled and quartered
- 64 oz vegetable stock
- 6 bay leaves
- 2 t thyme leaves
- 2 t salt
- 1 qt heavy cream
Instructions
- Wash leeks. Thin slice leeks, discarding dark green parts. Sauté leeks and onion in butter until translucent.
- Add potatoes, stock, bay leaves, thyme, and salt. Cover and simmer until potatoes are very tender.
- Remove bay leaves. Puree soup with cream and return to pot.
- Gently stir in salmon, breaking up large chunks with back of spoon. Warm over low heat, stirring constantly. Serve. Garnish with fresh minced herbs.
