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Leek and Salmon Soup
Leek and Salmon Soup
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Delicious creamy salmon soup packed with a medley of veggies and topped with crispy onions.
Ingredients:
  • 2 tablespoons vegetable oil
  • 3 leeks, white and light green parts only, thinly sliced
  • 2 small yellow onions, thinly sliced
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 5 cups vegetable stock, divided
  • 2 large yellow potatoes, sliced
  • 1 small head cauliflower, broken into small florets
  • 2 carrots, sliced
  • 1 cup heavy cream
  • 1 pound skinless salmon fillet, cut into large chunks
  • salt and cracked black pepper to taste
  • 0.5 (2.8 ounce) package French-fried onions, or to taste
Instructions:
  • In a large pot over medium heat, sauté leeks, onions, and shallots in oil until soft but not browned, about 3 minutes. Add garlic and salt, continue cooking and stirring until well wilted.
  • Start by infusing 4 cups of flavorful stock into a large pot with a medley of potatoes, cauliflower, and carrots. Simmer the vegetable blend until the potatoes and carrots reach a delightful tenderness, which should take roughly 20 minutes. Transform the mixture into a velvety texture using a hand blender. If the soup appears too dense, feel free to incorporate extra broth to reach the ideal thick bisque consistency.
  • Gently incorporate cream into the soup, heating it through without boiling. Introduce salmon and cook until it easily flakes apart, about 5 to 6 minutes. Season with salt and pepper. Serve in bowls and garnish with a sprinkle of onions.

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