Potato Leek Soup with Salmon Recipe

Ingredients:

• 2 large leeks, sliced thinly
• 3 large potatoes, cubed
• 1 tablespoon unsalted butter
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 4 salmon fillets
• Salt and black pepper to taste
• 2 tablespoons olive oil

Directions:

1. Melt the butter in a large stockpot over medium heat. Add the leeks and cook until they are soft and translucent – for about 5 minutes.
2. Add the cubed potatoes, dried thyme, garlic powder, salt, and black pepper to the pot. Cook for another 5 minutes, stirring occasionally until the potatoes start to soften.
3. Add the chicken or vegetable stock to the pot and bring the mixture to a boil. Reduce the heat and let the soup simmer until the potatoes are fully cooked and tender, for about 20-25 minutes.
4. Puree the soup in a blender until smooth. Return the soup to the pot, add the heavy cream, and stir until well-combined. Keep the soup warm over low heat until you are ready to serve.
5. Heat the olive oil in a skillet over medium-high heat. When hot, add the salmon fillets and cook for about 4-5 minutes per side, or until they are golden brown and cooked through.
6. Divide the potato leek soup evenly between 4 bowls. Place one salmon fillet on top of the soup in each bowl. Garnish with additional fresh herbs if desired.

Verdict and Serving Suggestions:

This creamy and velvety potato leek soup is perfect for colder nights. The addition of salmon gives the soup a punch of protein and flavor. You can add some croutons or toasted bread if you want some texture. Slice of crusty bread and a simple green salad would make great sides to this dish.