Smoked salmon with potato soup is a warm and comforting dish, perfect for cold weather.
The combination of smoked salmon and smoked pork belly creates a rich and distinctive flavor.
Fluffy potatoes naturally thicken the soup without the need for additional starch.
A hot bowl of soup with lightly smoky salmon brings warmth and satisfying energy to the meal.
Ingredients
- Diced smoked salmon: 200g
- Smoked pork belly: 80g
- Yellow floury potatoes: 500g
- Celery: 10 young stalks
- Leeks: 3 small stalks, using about 2/3 of each stalk
- Sweet corn: 100g
- Bay leaves: 4 leaves
- Butter: 1 tbsp
- Water: 1.5 liters (adjust depending on preferred soup consistency)
- Heavy cream: 150ml
- Salt and pepper
Preparation
Cut the smoked pork belly into small pieces and pan-fry until some fat is released.
Pour off excess fat, leaving about 1 tablespoon in the pan.
Wash and chop the celery and leeks.
Peel the potatoes, cut into six pieces, and rinse well.
Sauté the smoked pork belly, leeks, celery, potatoes, and sweet corn together.
Add water and bay leaves, then simmer over low heat until the potatoes are soft.
Remove the bay leaves and blend the soup mixture until smooth.
Add heavy cream to the soup and season with salt and pepper.
Heat butter in a pan, add the diced smoked salmon, and gently toss until lightly coated with butter.
Serve the soup hot, topped with buttery smoked salmon cubes, alongside toasted bread.
Notes
This soup recipe does not use cornstarch, as the potatoes naturally create the creamy consistency.
Adjust the amount of water depending on whether you prefer a thick or light soup.
Potato-based soups tend to thicken further the next day, so it is recommended to cook the soup slightly thinner for the best texture.