SERVES 4
PREPARATION 10 MINS
COOKING 20 MINS
2tbsp olive oil
2 leeks, sliced
3 large potatoes, peeled
and chopped
1¼l (40fl oz) chicken or vegetable stock
150ml (5fl oz) milk
1tbsp chopped chives
Juice of 1 lemon
150g (5oz) smoked salmon, cut into 1cm (½in) wide strips
1. Heat the oil in a large saucepan over a moderate heat. Add the leeks and cook, stirring, for
4-5 minutes, or until softened. Add the potatoes and cook for 1 minute, then pour in the stock, bring to the boil and simmer gently for about 10 minutes, or until the potatoes are tender.
2. Purée in an electric blender or with a hand-held blender until smooth. Return to the saucepan and add the milk and chives. Bring to just under the boil.
3. Season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice and taste. Add a little more, if needed. Add the smoked salmon and
cook until heated.
TIP
You can replace the smoked salmon with smoked haddock or cod or leave out the smoked fish completely to give you an easy leek and potato soup.