1 pound potatoes;
1 large leek, sliced;
1 litre chicken stock;
1/2 cup white wine;
2 tablespoons butter;
1 cup cooking cream;
2 ounces smoked salmon;
1 can crab meat;
canned smoked mussels (optional);
1 teaspoon fresh parsley, chopped;
salt and pepper to taste.


1. Peel and cut the potato to small chunks.

2. Boil the potato in a saucepan with the chicken stock.

3. In a frying pan, melt the butter and saute the sliced leek.

4. Deglaze with the white wine and add the sauteed leek to the potato.

5. Add the cooking cream and blend with a stick blender.

6. Bring to a brief boil and add the finely chopped smoked salmon and crab meat (optional: and the smoked mussels).

7. Season the potato and leak soup to taste and serve.

8. Sprinkle with freshly chopped parsley.

Cooking Tip:

If the potato and leek soup is to be stored, I recommend making the soup without the smoked salmon and crab meat and adding them during reheating.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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