Cream Soup With Salmon

Ingredients

• 2 Tablespoons unsalted butter
• 4 cups thinly sliced leeks
• 4 cups chicken broth
• 2 large russet potatoes, peeled, diced
• 1/2 teaspoon ground white pepper
• 1/4 cup cream
• 1/2 teaspoon sea salt
• 3 Tablespooons fresh parsley, chives or dill, chopped

Garnish

• thin smoked salmon
• fresh dill sprigs
• olive oil

Directions

1. Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally.
2. Add chicken broth, potatoes, salt and pepper. Bring to a boil over medium high heat.
3. Reduce heat; cover and simmer 30 minutes or until vegetables are very tender.
4. Using a potato masher, mash soup to break up large potato pieces.
5. Stir in dill and cream.
6. Garnish with dill, salmon and a drizzle of olive oil to serve.