Smoked Salmon & Potato-Leek Soup
1 pack Latitude 45 Cold Smoked Salmon Loin
1 tbsp olive oil
4 cups chopped leeks, white and light green parts only (about 2 large leeks)
1 cup chopped white onion (1/2 of a large onion)
3 cloves garlic, peeled and roughly chopped, about 1 tbsp
5 cups low-sodium chicken stock
1 tsp kosher salt
1/2 tsp black pepper
2 bay leaves
1 tsp fresh thyme, chopped
4 russet potatoes, peeled and cut up (2.5 lbs)
1/2 cup half and half
Handful chopped chives, for garnish
1. Add olive oil to a large pot over medium-low heat. Toss in leeks, onion, and garlic. Cook until translucent ( 7-8 minutes).
2. Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
3. Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes.
4. Pour into 6 bowls. Top each bowl with 1-3 slices of Latitude 45 Cold Smoked Salmon Loin and garnish with chives. Serve warm and enjoy!