Creamy leek soup

Name: Creamy leek soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g large potatoes (floury cooking); 1 stalk of leeks; 2 TABLESPOONS Vegetable broth; 1 small bunch of chives; 200 g Strem salmon; 100 g Cream cheese with horseradish; 7-10 Tbsp salt, pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g large potatoes (floury cooking)
1 stalk of leeks
2 TABLESPOONS Vegetable broth
1 small bunch of chives
200 g Strem salmon
100 g Cream cheese with horseradish
7-10 Tbsp salt, pepper

Directions

1
Peel, wash and roughly dice the potatoes. Clean, wash and cut leek into rings. Boil 1.5 l water with broth. Add potatoes and leek, bring to the boil and simmer covered for about 15 minutes.
2
Wash the chives, shake dry and cut into small rolls. Coarsely chop the stremel salmon. Coarsely puree the vegetables in the stock.
3
Stir half of the cheese into the soup, season with salt and pepper. Serve the soup with salmon, remaining cheese and chives.