Creamy Smoked Salmon Leek Potato Soup Recipes

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CREAMY SALMON, LEEK & POTATO TRAYBAKE



Creamy salmon, leek & potato traybake image

Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion

Provided by Esther Clark

Categories     Dinner, Fish Course, Main course, Supper

Time 40m

Number Of Ingredients 9

250g baby potatoes , thickly sliced
2 tbsp olive oil
1 leek , halved, washed and sliced
1 garlic clove , crushed
70ml double cream
1 tbsp capers , plus extra to serve
1 tbsp chives , plus extra to serve
2 skinless salmon fillets
mixed rocket salad , to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
  • Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
  • Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON



Roasted Garlic Potato Soup with Smoked Salmon image

Savory and hearty, this soup will make you crave for more!

Provided by Jordan VanDijk

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 5

Number Of Ingredients 12

1 whole head garlic
2 tablespoons olive oil
¼ cup diced onion
1 carrot, finely chopped
4 cups chicken stock
4 large new potatoes, cut into 1/2 inch cubes
½ teaspoon ground dried rosemary
¼ teaspoon ground thyme
¾ cup heavy cream
½ cup smoked salmon, torn or cut into bite-size pieces
salt and pepper to taste
1 green onion, thinly sliced

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
  • Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
  • While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
  • Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 33.7 g, Cholesterol 52.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 9.3 g, Sodium 690.4 mg, Sugar 2.8 g

CREAMY SMOKED SALMON, LEEK & POTATO SOUP



Creamy smoked salmon, leek & potato soup image

Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter

Provided by Good Food team

Categories     Dinner, Soup, Starter

Time 40m

Number Of Ingredients 8

large knob of butter
2 large leeks , halved and finely sliced
1 bay leaf
1kg floury potatoes , diced
1l chicken or vegetable stock
100ml double cream
200g smoked salmon , cut into strips
small bunch chives , snipped

Steps:

  • Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
  • Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium

POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS



Potato Leek Soup with Smoked Salmon and Rye Croutons image

Provided by Tyler Florence

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

6 potatoes, diced
1 onion
3 cloves of garlic
1 sprig fresh thyme, cleaned
2 quarts of chicken stock
1 cup of cream
1 leek
3 slices of julienne smoked salmon
4 slices of rye bread

Steps:

  • Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
  • Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
  • Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

FENNEL-POTATO SOUP WITH SMOKED SALMON



Fennel-Potato Soup with Smoked Salmon image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Blender     Potato     Soy     Appetizer     Christmas     Quick & Easy     Low Cal     High Fiber     New Year's Day     Salmon     Fennel     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes
5 1/2 cups (or more) low-salt chicken broth
1 ounce smoked salmon, chopped

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
  • Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.

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