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
Nutrition Facts
calories
330
total fat
21g
saturated fat
12g
trans fat
0.5g
cholesterol
25mg
sodium
500mg
total carbohydrates
25g
fiber
2g
total sugars
5g
protein
13g
vitamin d
15% DV
calcium
4% DV
iron
6% DV
potassium
10% DV
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.
Nutrition Facts
calories
330
total fat
21g
saturated fat
12g
trans fat
0.5g
cholesterol
25mg
sodium
500mg
total carbohydrates
25g
fiber
2g
total sugars
5g
protein
13g
vitamin d
15% DV
calcium
4% DV
iron
6% DV
potassium
10% DV
