- 1 tablespoon olive oil
- 2 leeks, white and light green parts, sliced
- 2 cloves garlic, minced
- 4 medium Yukon gold potatoes, diced
- 4 cups chicken broth
- 2 cups heavy cream
- 1/2 pound smoked salmon, flaked
- Salt and freshly ground pepper, to taste
Heat oil in a stockpot over medium heat. Add leeks and garlic and cook until soft, about five minutes. Add diced potatoes and cook for another five minutes.
Add broth and simmer until potatoes are soft and starting to fall apart. Gently add cream and smoked salmon and cook until heated through.
Optional additions: Sliced mushrooms, bay leaf, fresh dill, corn or diced red pepper