It's soup season y'all!
Check out this smokin' good, one-pot wonder: Creamy Smoked Salmon Leek and Potato Soup.
1oz of butter
1 bay leaf
2lbs redskin potatoes, diced
1 quart chicken or vegetable stock
1lb chopped leeks
4oz heavy cream
1 small bunch chives, snipped
Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is soft, then stir through the potatoes until coated in the butter.
Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are tender.
If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking through and continue the recipe.
Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.