Leek and Salmon Soup

Here is a salmon soup recipe filled with vegetables, from potatoes and leeks, to cauliflower and carrots, blended with cream and topped with crunchy onions.

• Preparation Time: 40 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 15 mins
• Calories: 426 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup heavy cream
• 4 cloves garlic, minced
• 2 carrots, sliced
• salt and cracked black pepper to taste
• 2 shallots, thinly sliced
• 3 leeks, white and light green parts only, thinly sliced
• 2 small yellow onions, thinly sliced
• 5 cups vegetable stock, divided
• 2 large yellow potatoes, sliced
• 1 small head cauliflower, broken into small florets
• 1 pound skinless salmon fillet, cut into large chunks
• 0.5 (2.8 ounce) package French-fried onions, or to taste

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.

Step 2

Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.

Step 3

Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.